Roasted vegetable salad

Name: Roasted vegetable salad
Yield: Serves 8
Cuisine: British recipes
Ingredients: Knob of butter; 1 large garlic clove, finely chopped; About 800g https://www.deliciousmagazine.co.uk/recipes/sticky-roast-carrots-and-parsnips-with-hazelnuts-and-balsamicleftover sticky roast carrots and parsnips with hazelnuts and balsamic; 1½ tbsp extra-virgin olive oil; Grated zest and juice of ½ lemon; Small bunch of fresh flatleaf parsley, leaves chopped; Small bunch of fresh mint, leaves chopped; 100g feta, crumbled

Published: 30 Nov 10
Updated: 18 Mar 24

Test kitchen approved

This vegetarian salad recipe is a tasty way to use up leftover roasted vegetables.

Serves 8
Ready in 10 minutes

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Ingredients

Knob of butter
1 large garlic clove, finely chopped
About 800g leftover sticky roast carrots and parsnips with hazelnuts and balsamic
1½ tbsp extra-virgin olive oil
Grated zest and juice of ½ lemon
Small bunch of fresh flatleaf parsley, leaves chopped
Small bunch of fresh mint, leaves chopped
100g feta, crumbled

Method

Heat the butter in a large sauté pan over a medium heat. Fry the garlic for a couple of minutes before adding the vegetables. Fry for a few more minutes until warmed through.
Meanwhile, whisk together the oil, lemon zest and juice, then season to taste. Add to the pan to warm through. Transfer the vegetables to a serving plate and stir through the herbs and crumbled feta.

Recipe from December 2010 Issue

Nutrition

Nutrition: per serving

Calories: 168kcals
Fat: 12.1g (3.2g saturated)
Protein: 4.5g
Carbohydrates: 10.7g (6.8g sugar)
Salt: 0.5g

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Roasted vegetable salad

Ingredients

Method

Nutrition

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