Recipe by Hannah Young
This dish is sustainable because it can be made with seasonal and local ingredients which are both better for the environment and cheaper. It is also vegetarian and can be easily made vegan by swapping the feta for something like balsamic vinegar, spiced chickpeas or by using paprika on the vegetables to make sure the dish still has plenty of flavour.
This dish is very versatile and can have different flavours depending on what you use/have on hand. However, the greens give a crunch and freshness to the salad which nicely balances out the flavour and structure of the roasted vegetables and the soft and rich feta cheese or spiced chickpeas if making it vegan. Salt in the salad comes from the salted roast vegetables, the vegetables also add sweetness to the dish because they caramelise in the oven when they are roasting. Bitter flavour can come from the kale, feta cheese, spinach or cabbage. The lemon juice, and balsamic vinegar if using, gives the dish acidity and moistness. Spiciness can come from the spiced vegetables or chickpeas if using.
Costs roughly $15
1kg winter roasting vegetables eg potato, kumara, yams, beetroot, parsnip, carrot (you can use whatever you have)
Salt & Pepper
200g greens eg baby spinach, lettuce, kale, mesclun leaves, red or green cabbage
150g feta cheese
- Cut the pumpkin and winter roasting veges into roughly 3cm cubes and toss with olive oil, salt and pepper (and paprika).
- Roast the pumpkin and winter veges in the oven at 200 C for around 30 minute or until the veges get golden and crispy on the edges
- Cut up the large greens into strips
- When the veges are done, let them cool for 5-10 minutes out of the oven
- Once the veges are still warm but not very hot, put them in a large bowl and add the greens
- Crumble the feta cheese and squeeze the lemon juice on top of the vegetables and greens
- Mix the salad with serving spoons