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  • Writer's pictureJo Leccacorvi

Roast vegetable and feta salad

This is one of my favourite salads as it is packed with lots of veg and is a perfect side for a BBQ. I like to add the feta while everything is still slightly warm as it gives it a lovely creamy texture.

Serves 6

Prep: 5 minutes

Cook : 20 minutes


  • 200g quinoa (I use pre-cooked for quickness)

  • 3 tbsp olive oil

  • 1 red onion , cut into quarters

  • 2 peppers , red, yellow or mixture, deseeded and cut into chunks

  • 200g baby courgette , cuts into chunks

  • 3 garlic cloves , unpeeled

  • zest and juice 1 lemon

  • small pack flat-leaf parsley , roughly chopped

  • 200g pack feta cheese, cut into cubes (can use vegan cheese)


  1. Pre-heat the oven to 200 degrees.

  2. Prepare all of the vegetables, place in a roasting tray and drizzle them with 1 tablespoon of the olive oil. On a separate roasting tray, add the garlic cloves and put the veg and garlic in the oven. Cook for 20 mins.

  3. Allow the veg and the garlic to cool.

  4. Once the garlic is cool enough to handle, squeeze out the garlic from the skin. Mix with the rest of the olive oil and the lemon juice. Set to one side.

  5. Once the veg has cooled add it to a salad bowl with the parsley, cheese and salad dressing. Mix well and season with salt and pepper to taste.

  6. Enjoy!

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