Vegetable and feta salad recipe

By delicious. team

  1. Serves 8 as part of the menu
  2. Ready in 10 minutes
  3. Rating

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

tried and tested
Vegetable and feta salad


  1. Knob of butter
  2. 1 large garlic clove, finely chopped
  3. About 800g leftover sticky roast carrots and parsnips with hazelnuts and balsamic
  4. 1½ tbsp extra-virgin olive oil
  5. Grated zest and juice of ½ lemon
  6. Small bunch of fresh flatleaf parsley, leaves chopped
  7. Small bunch of fresh mint, leaves chopped
  8. 100g feta, crumbled


  1. 1. 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.
  2. 2. 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.

Nutritional info

Per serving: 168kcals, 12.1g fat (3.2g saturated), 4.5g protein,10.7g carbs, 6.8g sugar, 0.5g salt


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