Salads definitely don’t need to be boring, and they’re also not just for hot days! Despite technically being a salad, this warming recipe is filled with nourishing hearty vegetables and packed full of flavour (and not to mention colour!) to give a little spice back to your usual weeknight dinner. The perfect vegetarian meal for when you want something healthy that still feeds the soul.
INGREDIENTS
1 large eggplant, or 2 small, roughly chopped
1 large sweet potato, or 2 small, roughly chopped
2 carrots, roughly chopped
1 red onion, quartered
2 beetroots, roughly chopped
3 cloves garlic, whole
10 sprigs thyme, leaves picked
100g goat’s feta, plus extra to serve
100g Greek yoghurt
4–6 cups baby spinach leaves
1 lemon, juiced
Olive oil
Sea salt and black pepper
METHOD
The roasting time of the veggies will depend on the size you chop them, but ideally you want them to not only be cooked in the centre but also nicely browned and caramelised on the edges, yum!
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