Mediterranean-style roasted vegetable salad

Name: Mediterranean-style roasted vegetable salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 3 mixed peppers; 1 aubergine; 3 courgettes; 4 sweet potatoes; Olive oil; 400g tin cannellini beans; 2 garlic cloves; 20g Greek yoghurt; 1 tbsp sumac; Bunch of fresh coriander leaves

Easy
August 2015

Easy
August 2015

Serves 4
Hands-on time 25 min, oven time 40 min

You’ll be reminded of sunny summer holidays as you enjoy this Mediterranean-style salad, packed with roasted vegetables and served with a tangy yoghurt dressing.

Enjoy our Mediterranean summer roasted vegetable traybake too, with a sprinkling of tangy goat’s cheese.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 456kcals
Fat: 11.8g (3.9g saturated)
Protein: 14.3g
Carbohydrates: 65.1g (24g sugars)
Fibre: 17.1g
Salt: 0.5g

Nutrition: per serving

Calories: 456kcals
Fat: 11.8g (3.9g saturated)
Protein: 14.3g
Carbohydrates: 65.1g (24g sugars)
Fibre: 17.1g
Salt: 0.5g

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Ingredients

3 mixed peppers
1 aubergine
3 courgettes
4 sweet potatoes
Olive oil
400g tin cannellini beans
2 garlic cloves
20g Greek yoghurt
1 tbsp sumac
Bunch of fresh coriander leaves

Method

Heat the oven to 200°C/180°C fan/gas 6. Deseed and thickly slice the peppers, then chop the aubergine, courgettes and sweet potatoes into large chunks.
Combine in a large roasting tin along with 2 tbsp oil and some salt and pepper. Roast for 30 minutes, turn the vegetables and add the cannellini beans, drained and rinsed, then roast for a further 5-10 minutes.
Meanwhile crush the garlic and mix into the Greek yogurt along with the sumac. Season with salt and pepper, then set aside.
When the vegetables are golden and cooked through, stir through the coriander and serve with a generous dollop of the sumac yogurt.