Go Back
Print

Roasted Vegetables with Feta Dressing, Walnuts, Pumpkin Seeds & Crispy Kale

Course Main Course
Cuisine Vegetarian
Servings 2 people

Ingredients

For the feta dressing

  • 100 g feta cheese
  • 80-100 g plain yogurt
  • freshly ground black pepper
  • pinch dried dill (optional)

For the roasted vegetables

  • 2 medium beetroot (approx 180g in total) peeled, cut into chunks
  • 1/3 medium butternut squash (approx 450g) peeled, cut into chunks
  • 1/3 head broccoli (approx 130g) separated into florets
  • 2 medium red onions (approx 160g in total) quartered
  • 1 large red pepper (approx 130g) cut into thick batons
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 1 tsp fennel seeds lightly crushed
  • 1 tsp cumin seeds lightly crushed
  • 0.5 tsp dried chilli flakes
  • 2-3 cloves garlic finely chopped
  • 2 handfuls cavolo nero or kale (approx 25g) tough stems removed, leaves roughly chopped

To serve

  • 60 g cucumber, roughly chopped (optional)
  • few olives (optional)
  • 40 g walnuts lightly toasted in a dry pan
  • 20 g pumpkin seeds lightly toasted in a dry pan
  • 100 g feta, crumbled (optional)
  • handful fresh herbs, e.g. coriander, mint, parsley (optional)

Instructions

For the feta dressing

  1. In the small bowl of a food processor or using a stick blender combine all the ingredients, adjusting the amount of yogurt to give your preferred consistency. Set aside.

For the roasted vegetables

  1. Preheat oven to 220C/425F/Gas 7

  2. Put the prepared beetroot in a small baking tray, adding half the cumin and fennel seeds, half the chilli flakes and half a tablespoon of olive oil. Season with salt and pepper, a little of the garlic and stir well.

    Place in the oven until just cooked through but nicely coloured (20-25 min). Check and stir a couple of times.

  3. Put the prepared butternut squash in a separate baking tray and season exactly the same as for the beetroot.

    Place in the oven until just cooked through but nicely browned (15-20 min). Check and stir a couple of times.

  4. Put the remaining vegetables (except the cavolo nero or kale) in a large baking tray and season with the rest of the spices, garlic and oil.

    Place in the oven and cook until charred a little and done to your liking (10-15 min). Check and stir once. Sprinkle over the cavolo nero or kale for the final 2 minutes.

To serve

  1. Divide the vegetables between 2 plates, adding the cucumber and olives if using. Drizzle over the feta dressing then sprinkle with the walnuts and pumpkin seeds. Scatter over the crumbled feta and herbs if using.