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    Create Bake Make / Dinners / Roasted Vegetable and Feta Salad

    Roasted Vegetable and Feta Salad

    May 18, 2015 by Lauren Matheson 22 Comments

    278 shares
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    After a weekend involving waaaay too many treats and deliciously naughty things, we all needed a good helping of vegetables to help us feel better and get our eating back on track.  As I hadn’t yet dragged myself to the supermarket, I needed to make do with what we had in our pantry and fridge and thankfully we had all the ingredients I needed to put together this Roasted Vegetable and Feta Salad.

    Roasted Vegetable and feta salad

    This is the perfect meal to make when you need to do a clean our of your vegetable crisper or you are short on time.  When the boys both fell asleep at the same time (a rare occurrence these days!) I quickly chopped up the vegetables and popped them into the oven to roast.  Then when they were almost ready, all I then needed to do was make the cous cous, steam the peas and beans and chop up some fetta before mixing it all together – too easy.

    Roasted Vegetable and Fetta Salad

    Warm Salad

    Roasted Vegetable and Fetta Salad

    Lauren
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 30 mins
    Total Time 1 hr 50 mins
    Course Dinners and Sides
    Servings 4
    Calories 0 kcal

    Ingredients
      

    • 800 g of pumpkin
    • 4 to matoes
    • 1 capsicum
    • 2 carrots
    • 1 zucchini
    • ½ cup of frozen peas
    • ½ cup of frozen beans
    • 80 g of fetta
    • 1 cup of couscous
    • 1 tablespoon of olive oil
    • smoked paprika
    • salt and pepper

    Instructions
     

    • Preheat your oven to 210 degrees
    • Cut up pumpkin, capsicum and carrot into small pieces (approx 2-3cm)
    • Cut the tomato into wedges
    • Place all cut up vegies onto baking tray and add approximately 1 tablespoon of olive oil and sprinkle over paprika to taste.
    • After 30 minutes in oven, turn the vegetables over to roast the other side.
    • Roast in oven for a further 20 – 30 minutes – time will vary depending on size of your vegetable pieces and how roasted you like them. I normally roast them for an hour to an hour and a quarter.
    • When almost roasted, cook the peas and beans in microwave with a small amount of water for approx 2 minutes.
    • Boil kettle and in a large bowl, combine couscous and ¾ cup of boiling water, drizzle a small amount of olive oil over couscous (up to a tablespoon). Using a fork mix together and then cover bowl for 5 minutes.
    • After 5 minutes check couscous, it should be soft. You can add a little extra water if you prefer it a bit softer.
    • Slice the fetta into small pieces
    • Add the roasted vegies, peas and fetta to the couscous and mix together. There will be extra liquid/juices from vegies which you can also add.
    • Serve

    Nutrition

    Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
    Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

    This recipe makes more than enough to feed two adults and two little people as a full meal on it own, however it’s also awesome served as a side dish with Roast Chicken or Lamb.

    Winter Salad

    What’s your favourite easy meal?

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    Filed Under: Dinners, Salads

    Reader Interactions

    Comments

    1. Kim @ Land of Zonkt

      April 07, 2016 at 1:06 pm

      5 stars
      Oh I love cous cous.
      We have it often, but tell the kids it’s “baby rice” to get them to eat it, you know “it’s different” god forbid!
      I did try the San Remo’s Wholemeal cous cous the other week, bloody hell that’s nice.
      Also I’ll have to put it on the blog. But I make a sundried tomato pesto and a table spoon of that desolved in the water when it’s cooking is freakin’ delicious.
      I love all the veg added to this though. My kinda food. xx
      Thanks for linking up to Your Weekly Feed hun. xx

      Reply
      • Lauren

        April 09, 2016 at 11:50 am

        That sounds fabulous Kim, I will definitely try it when you share the recipe. I just laughed out loud as my husband calls it baby rice too!

        Reply
    2. Lisa @ Chocolate Meets Strawberry

      April 03, 2016 at 7:48 pm

      So glad to have discovered this one from your archives via Your Weekly Feed, Lauren! Roasted vegies and feta are always a fantastic combination, and tossing them with couscous to make a complete meal is a great idea 🙂

      Reply
      • Lauren

        April 04, 2016 at 4:07 pm

        Thanks Lisa! This is one of our favourite easy dinners, the boys don’t even realise it’s good for them!

        Reply
    3. Nancy | Plus Ate Six

      April 03, 2016 at 6:42 pm

      5 stars
      Love this sort of easy dinner and I know if I use feta or haloumi my husband rarely complains about the lack of meat for dinner.

      Reply
      • Lauren

        April 04, 2016 at 4:07 pm

        Mine too!

        Reply
    4. Lizzie {Strayed Table}

      May 26, 2015 at 1:14 pm

      oh, so healthy. What a great salad, I love roasted pumpkin in anything.

      Reply
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