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#WFD – Warm Roast Veggie Salad with Crispy Chickpeas & Feta
Serve while still warm with Knorr Light Greek Dressing on the side
POLOKWANE – We all know that salads are a healthier option for dinner and they don’t always need to be served cold.
This recipe by What’s for Dinner is a warm salad and can be enjoyed by the whole family.
Ingredients
- 1 400g tin chickpeas, drained
- ½ tsp garam masala
- 1 butternut, peeled
- 200g baby carrots
- 350g baby marrow
- 150g cauliflower florets
- 1 red onion, peeled
- 60ml KNORR Light Greek Salad Dressing
- 45ml olive oil
- Salt and black pepper to season
- 2 disks feta, crumbled
Method
- Preheat the oven to 200 degrees C
- Rinse the chickpeas, dry very well with kitchen towel and set aside
- Halve the butternut lengthways, remove the seeds and slice into 1cm thick wedges
- Wash the baby marrows and slice in half lengthways
- Cut the onion into 8 wedges
- Place the chickpeas on a roasting tray, drizzle with 30ml of the olive and sprinkle the garam masala and some salt, making sure the chickpeas are well coated
- Place the butternut, carrots, baby marrow, cauliflower and onion on a large roasting tray, leaving enough space between the pieces of vegetables
- Drizzle the vegetable with the salad dressing and toss to make sure the vegetables are well coated
- Drizzle the coated vegetables with 30ml of the olive oil and season with salt and ground black pepper
- Place both roasting trays in the oven and roast for 30 – 40 minutes until the chickpeas are very crispy and the vegetables are cooked and have started to caramelise
- Make sure to shake the roasting tray with the chickpeas every 10 minutes while roasting and depending on your oven switch the two pans over halfway during the roasting process
- Place the roasted veggies on a serving platter and scatter the chickpeas and feta on top and serve while still warm with Knorr Light Greek Dressing on the side
