Roasted Vegetable & Feta Salad with Arbosana

WITH ARBOSANA BELOW 25° EVOO

ROASTED • CREAMY • FRESH

A colourful roasted vegetable salad with creamy feta, fresh herbs and Arbosana EVOO for a delicate, fruity finish.

PREP

15 mins

COOK

30 mins

SERVES

4

DIFFICULTY

Easy

Ingredients

1 medium sweet potato, cut into chunks

1 zucchini, sliced

1 red capsicum, cut into chunks

1 yellow capsicum, cut into chunks

1 red onion, cut into wedges

250 g cherry tomatoes

3 tbsp Arbosana Below 25° Extra Virgin Olive Oil, plus extra to finish

100 g feta, crumbled

2 handfuls rocket

Small handful fresh parsley or oregano

Sea salt

Freshly cracked black pepper

Method

1. Prepare the vegetables

Preheat oven to 200°C. Arrange the sweet potato, zucchini, capsicum, red onion and cherry tomatoes on a lined baking tray.

2. Roast

Drizzle with 2 tbsp Arbosana EVOO and season with salt and pepper. Toss gently, then roast for 25–30 minutes, until tender and lightly caramelised.

3. Assemble the salad

Allow the vegetables to cool slightly, then arrange over the rocket. Scatter over the feta and fresh herbs.

4. Finish with Arbosana

Drizzle generously with the remaining Arbosana Below 25° EVOO and finish with freshly cracked black pepper.

5. Serve

Serve warm or at room temperature as a light main or alongside grilled fish or chicken.

THE OIL WE USED

Arbosana Below 25° EVOO

Delicate, fruity and buttery, our Arbosana Below 25° EVOO complements the sweetness of roasted vegetables and creamy feta with a smooth, fresh finish.

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