Roasted vegetables with feta
Simply roasted vegetables served on a bed of spinach with reduced fat feta cheese and garlickly wholemeal croutons.
Ingredients
-
80g
1/2 red pepper, sliced
-
60g
1 small courgette, sliced
-
60g
1 small red onion, sliced
-
60g
4 cherry tomatoes, halved
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11g
1 tbsp olive oil
-
50g
Large handful baby spinach leaves
-
40g
Reduced fat feta cheese, cut into cubes
-
36g
1 medium slice wholemeal bread
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1 clove garlic
-
15ml
1 tbsp balsamic glaze
Special Equipment
N/A
Method
1. Preheat an oven to 210°C, fan oven 190°C, gas mark 7
2. Place the pepper, courgette, onion and tomatoes in a clean plastic bag and pour over the olive oil. Shake well to coat the vegetables then tip onto a baking sheet.
3. Bake for 20-25 minutes until just softening, and slightly charred. Allow to cool
4. Meanwhile place the spinach in the serving bowl, and then top with the feta.
5. Add the cooled vegetables and drizzle over the balsamic glaze.
6. Whilst the vegetables are cooling rub the bread with the garlic and cut bread into cubes. Pop these garlicky croutons in the oven for a few minutes to crisp up.
7. Serve the salad with the bread croutons on top.
Nutritional information (typical values per 100g):
Calories - 345
Fat - 18 g
Peparation Time - 10 minutes
Cook Time - 40 minutes
Serves - 1
Storage Info - Not suitable for storage.
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