Roasted Vegetable and Feta Salad
Ingredients:
150g reduced-fat feta cheese, grated
80mL skim milk
3 tbsp olive oil
6 Roma tomatoes, sliced in half lengthways
400g pumpkin, peeled, seeded and cut into large chunks
1 red onion, cut into eight wedges
4 small zucchini, quartered lengthways and sliced in half
8 cloves garlic, unpeeled
1 tsp thyme leaves
50g rocket leaves
1 tbsp pine nuts, toasted
Method:
1. To make the dressing, blend the feta and milk in a food processor for 20-30 seconds to combine well. Gradually pour in 1 tbsp of the oil and process until combined. Season lightly with salt. Store in a sealed container until ready for use.
2. Preheat the oven to 200°C. Place the tomatoes, pumpkin, onion, zucchini, garlic and thyme in a large bowl with the remaining olive oil and season with salt and freshly ground black pepper, then toss to coat. Arrange the vegetables on a lined baking tray and roast for 40-50 minutes or until the pumpkin is cooked through. Remove from the oven and cool slightly.
3. Place the rocket leaves on a large serving platter and arrange the roasted vegetables on top. Spoon the feta dressing over the vegetables and sprinkle with pine nuts.
150g reduced-fat feta cheese, grated
80mL skim milk
3 tbsp olive oil
6 Roma tomatoes, sliced in half lengthways
400g pumpkin, peeled, seeded and cut into large chunks
1 red onion, cut into eight wedges
4 small zucchini, quartered lengthways and sliced in half
8 cloves garlic, unpeeled
1 tsp thyme leaves
50g rocket leaves
1 tbsp pine nuts, toasted
Method:
1. To make the dressing, blend the feta and milk in a food processor for 20-30 seconds to combine well. Gradually pour in 1 tbsp of the oil and process until combined. Season lightly with salt. Store in a sealed container until ready for use.
2. Preheat the oven to 200°C. Place the tomatoes, pumpkin, onion, zucchini, garlic and thyme in a large bowl with the remaining olive oil and season with salt and freshly ground black pepper, then toss to coat. Arrange the vegetables on a lined baking tray and roast for 40-50 minutes or until the pumpkin is cooked through. Remove from the oven and cool slightly.
3. Place the rocket leaves on a large serving platter and arrange the roasted vegetables on top. Spoon the feta dressing over the vegetables and sprinkle with pine nuts.
**Healthy Eating Step by Step pg 45***
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