Roasted Vegetable & Feta Salad

WITH FIRST HARVEST EVOO

FRESH • HERBACEOUS • PEPPERY

A colourful roasted vegetable salad with creamy feta and fresh greens, finished generously with First Harvest EVOO for a vibrant, herbaceous and peppery finish.

PREP

15

COOK

30

SERVES

4

DIFFICULTY

Easy

Ingredients

1 small sweet potato, cubed

1 zucchini, sliced

1 red capsicum, chopped

1 red onion, cut into wedges

2 cups mixed leafy greens

100 g feta, crumbled

3 tbsp First Harvest Extra Virgin Olive Oil

1 tbsp lemon juice

Fresh herbs, such as parsley or basil

Sea salt

Freshly cracked black pepper

Method

1. Roast the vegetables

Preheat oven to 200°C. Arrange the sweet potato, zucchini, capsicum and red onion on a lined baking tray. Drizzle with 2 tablespoons of First Harvest EVOO and season with salt and pepper. Roast for 25–30 minutes until tender and lightly caramelised.

2. Assemble

Arrange the leafy greens on a serving platter and top with the warm roasted vegetables.

3. Add the feta

Crumble the feta generously over the salad and scatter with fresh herbs.

4. Finish

Combine the remaining First Harvest EVOO with the lemon juice and drizzle over the salad just before serving. Finish with freshly cracked black pepper.

THE OIL WE USED

FIRST HARVEST EVOO

Bold, herbaceous and peppery, our First Harvest EVOO complements the sweetness of the roasted vegetables and creamy feta, bringing freshness and depth to every bite. A generous finishing drizzle lets its vibrant flavour shine.

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