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  • Spring Veg with Roasted Feta
Spring Veg with Roasted Feta

Spring Veg with Roasted Feta

Brought to you by: Higgidy
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Every now and then we all make a culinary discovery and it’s everything you could wish for all at once.

One such revelation is roasted feta, trust us, you won’t look back! Bringing a delicious saltiness to a bright

array of mixed veg makes for the perfect quick to make side. Just pop it all on a tray and straight into the

oven.

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Ingredients

  • 1 red onion, (cut into 8 wedges)
  • 250g asparagus spears, (woody ends snapped off)
  • 150g mangetout
  • 150g small green peppers , (padron peppers work well)
  • 150g radishes
  • 400g artichoke hearts, (drained and halved)
  • 1 fennel bulb, (trimmed and cut into 8 wedges)
  • 1 small bunch spring onions, (trimmed)
  • 1 lemon, (halved)
  • 1 drizzle extra virgin olive oil, (plus 4 tbsp for the dressing)
  • 1 tbsp pul biber
  • 200g feta cheese
  • 400g butter beans or cannellini beans, (drained)
  • 1 tsp za’atar
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 bunch mixed soft herbs, (For the dressing, we used mint, flat leaf parsley and dill)
  • 1 tbsp white wine vinegar
  • 2 tsp clear honey

Recipe tips / Prepare ahead

Asparagus spears have a natural breaking point just above where the tenderstem becomes woody. To remove the weedy end, hold the stem the asparagus spear with both hands and bend it near the base until the stem snaps.

Method

Step 1

Preheat the oven to 220°C/200°C fan/Gas Mark 7.

Step 2

Divide all the vegetables between 2 large shallow roasting tins. Place a lemon half in the centre of each tin and drizzle enough olive oil over the vegetables to coat. Season generously with salt and pepper and sprinkle the chilli flakes evenly over the vegetables.

Step 3

Place the feta in the centre of a separate shallow roasting tin and tumble the butter or cannellini beans around the cheese. Sprinkle over the za’atar and drizzle over some olive oil.

Step 4

Place the vegetable tins on the top 2 shelves of the oven with the feta and beans underneath. Roast for 30 minutes until everything is softened and catching in places, turning the vegetables twice during this time.

Step 5

While the vegetables are roasting, make the dressing. Finely chop the herb leaves and then whisk with the oil, vinegar and honey in a small bowl.

Step 6

Remove the tins from the oven and leave all the ingredients to cool for 5 minutes before squeezing over the juice from the roasted lemon halves – they may still be very hot, so use tongs to hold them and squeeze the juice out with a fork.

Step 7

Arrange the roasted vegetables on a platter and break the roasted feta over the top. Scatter over the beans, which should have popped and crisped up in the oven, then drizzle the dressing over everything.

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