Greek Salad with Roasted Mediterranean Vegetables

 

To Serve 4 - 6

Preparation:  15 mins

Cooking Time:  35 - 40 mins

 

This was cooked for me some years ago by my friend, Annabel and I just loved the combination of the ingredients pepped up with freshly warm roasted vegetables - you could just live off food like this!

Easy to prepare and perfect for an informal lunch.

 

 

 

Ingredients:

 

• 3 - 4 Courgettes

• Red, green, yellow peppers

• 2 Red onions

• Olive oil

• Seasoning

• 1 pack of Ready mixed salad leaves

• 1 pack of watercress

• One pack Cherry tomatoes, halved

• Avocado pear, diced (you can use two if you like!)

• 1 pack of feta cheese, cubed

• Tub of green and black olives

• Fresh coriander, chopped

• Fresh parsley, chopped

• Flaked almonds

• Vinaigrette - 3 parts olive oil, 1 part red wine vinegar, tablespoon Dijon Mustard, teaspoon mixed herbs, teaspoon clear honey, salt and pepper, shake well in a jam jar with lid firmly attached.

 

 

 

Method

 

 

1. Pre-heat oven to 200° and roast chopped onion, courgettes and peppers until softened and slightly blackened with olive oil and seasoning.
    

2. Place into bowl then add salad, watercress, tomatoes, avocado, olives and cheese and chopped herbs. 
    

3. Spoon over vinaigrette to taste, toss thoroughly, and finally sprinkle flaked almonds for garnish.
    

4. Serve with ciabatta bread warmed.