Realising how futile it is to ignore the fact that winter is coming, I’m determined not to spend too much time bemoaning this irreversible certainty. Somehow I need to embrace the fact that jackets and boots will soon need to be unearthed from the depths of my wardrobe and casserole pots along with pudding tins, brought down from the top shelf of the pantry, finding a more easy to reach home. However before I do all of this, I’m determined to sneak this one last salad onto Gather and Graze – it’s a warm one, so perfectly suited to the autumn we are now enjoying! It goes beautifully with grilled meat from the BBQ and a loaf of crusty bread.
Roasted Vegetable & Feta Salad | Gather and Graze
- 1 Medium Sweet Potato (diced)
- 1 Red Onion (chunky sliced)
- 1 Medium Red Capsicum/Pepper (sliced)
- A handful of green beans (halved)
- 2 – 3 Baby Eggplants/Aubergines (diced)
- Olive Oil
- A sprinkling of Sumac
- Sea Salt and Black Pepper
- Any mixture of Baby Spinach, Rocket/Arugula or Lettuce Leaves
- Handful of Fresh Basil Leaves (torn)
- (Persian or other softish) Feta Cheese (crumbled into chunks)
- Extra Virgin Olive Oil and Vino Cotto (for drizzling)
Pre-heat oven to 210°C and line a large baking tray with parchment/baking paper.
Scatter the sweet potato, onion, capsicum, green beans and eggplant on the baking tray. Drizzle with olive oil and sprinkle with sumac, sea salt and pepper. Toss to coat, before placing into the oven for about 50-60 minutes, until beautifully golden and roasted through (toss the veggies about halfway through to ensure even cooking).
Allow to cool a little. Then when you are ready to serve, place the salad and basil leaves into a serving dish, top with the roasted vegetables, scatter with feta cheese and drizzle over a little EV Olive Oil and Vino Cotto.
Notes on Cooking:
- Sumac is wonderful middle-eastern spice that gives something of a lemon zing to dishes. It’s great to have on hand for sprinkling over dips, salads and roasted/grilled meat.
- A variety of other vegetables can be used for this salad… pumpkin, cherry tomatoes and whole garlic cloves being but a few other options to consider.
PS. Please forgive any delays in responding to comments for this post, as I will be away from home when it is scheduled to publish. I’ll be in touch soon. Thanks, M.xx