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Roasted Vegetables with Feta, Hazelnuts and Sumac

Roasted Vegetables with Feta, Hazelnuts & Sumac

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The perfect vegetarian sharing dinner – swap the veg for whatever you fancy.
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  • 2 red onions, thinly sliced
  • 200g feta cheese, crumbled
  • 100g hazelnuts
  • 100g tenderstem broccoli, ends trimmed
  • 2 bulbs fennel, trimmed and thinly sliced
  • 2 courgettes, sliced into 1cm pieces
  • 3 cloves garlic, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 lemon, zest
  • 1 tsp sumac
  • 1 bunch fresh dill, roughly chopped
  • 1 olive bread, to serve


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Spread the onion out in a roasting tray, followed by the fennel and fennel seeds.

Step 2

Season, drizzle over half the oil and put into the oven for 15 mins until beginning to soften and colour a little.

Step 3

Turn the oven up to 220°C/200°C fan/gas 7. Scatter over the nuts, then spread the courgette, broccoli and garlic over the top, in an even layer. Drizzle over the rest of the oil, season and put back into the oven for about 15 mins until softened and beginning to char.

Step 4

Remove from the oven and scatter over the feta, lemon zest, sumac and dill. Add a good grind of black pepper, and it’s ready to serve. Delicious with olive bread, but any crusty bread will do!

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