Roasted Vegetables with Feta
This recipe for Roasted Vegetables with Feta from The Kilner®️ Cookbook includes filling chickpeas and creamy feta and is easy to take to work for a healthy lunch.
From the book
The Kilner Cookbook
100 recipes perfect for storing in the iconic Kilner jars
Delicious homemade dips and condiments
Creative ideas for on-the-go lunches and breakfasts
Introduction
Winter is often a time when salads are bypassed for something more substantial, but this combination of vegetables plus chickpeas will leave you feeling satisfied.
Ingredients
| 1 (approx. 250g) | large carrot, peeled and chopped |
| 1 (approx. 250g) | large sweet potato, peeled and diced |
| 250g | celeriac, peeled and diced |
| 1 (approx. 250g) | beetroot, peeled and diced |
| 5 tbsp | olive oil |
| 1 | garlic clove, peeled and crushed |
| ½ tsp | chipotle paste |
| 4 tsp | sherry vinegar |
| 2 tsp | honey |
| 2 tbsp | water |
| 230g | cooked chickpeas |
| 160g | feta cheese, crumbled |
| 60g | baby spinach |
Essential kit
You will need: 4 Kilner®️ Jars.
Method
Preheat the oven to 200C/Gas 6. In a bowl, toss the carrot, sweet potato, celeriac and beetroot with 1½ tablespoons of the oil, then tip onto a large baking sheet.
Arrange the vegetables in a single layer before roasting in the centre of the oven for 30-45 minutes until golden. Remove from the oven and leave to cool.
For the dressing, whisk the remaining oil with the garlic, chipotle paste, vinegar, honey and cold water. Divide the dressing between your sterilised Kilner®️ Jars, followed by the chickpeas. Add the cooked vegetables then the feta and finally top with spinach leaves. Seal and store in the fridge. This salad can be made up to 3 days in advance. Best served at room temperature.
