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Title: Warm Roasted Vegetable Salad w/Feta
Categories: Vegetables, Cheese, Herbs, Fruits
Yield: 2 servings

2 Fresh beetroots; trimmed,
- peeled, in chunks,
2 lg Carrots; cut in lengths then
- halved
1 lg Red onion; in chunks
6 Vine tomatoes,
1/2 Bulb of garlic
60 g Crumbled quality organic
- feta cheese
2 lg Handfuls rocket leaves
2 tb (heaped) pomegranate seeds
2 Sprigs fresh rosemary
Sea salt flakes & black
- pepper
Extra virgin olive oil; to
- drizzle

Set the oven @ 180ºC/360ºF (fan) and line a baking tray
with foil. Place all the vegetables onto the tray and
the garlic in the centre. Lay over the rosemary.

Season well with sea salt and pepper. Drizzle over with
the extra virgin olive oil. Bake in the oven on the top
shelf for 30-40 minutes. Remove from the oven once the
veg is beautifully glistening and slightly charred at
the edges. Squeeze out the soft caramalised cloves of
garlic from the skin of the bulb.

Serve up the salad by first layering on some rocket
leaves, followed by the roast veg and a few soft garlic
cloves, then crumbling over some feta and the
pomegranate seeds. Serve whilst still warm.

Enjoy!

Natalie Marten, Birmingham, Engkland, UK

Makes: 2 servings

RECIPE FROM: https://cookpad.com

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