Go Back
+ servings
Warm Salad
Print Recipe
5 from 1 vote

Roasted Vegetable and Fetta Salad

Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Dinners and Sides
Servings: 4
Calories: 0kcal
Author: Lauren


  • 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


  • 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


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg