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Roast Vegetable Salad with Clover Feta


Roast Vegetable Salad with Clover Feta
Recipe: Daleen van der Merwe
Serves: 4
Preparation: 10 minutes
Cooking: 30 minutes
1 red onion, cut into wedges
4 baby beetroots, scrubbed and halved
12 baby carrots, scrubbed (preferable multi-coloured)
8 baby leeks, washed
3 Tbsp olive oil
12 baby sweetcorn
80 g mangetout or fresh peas (optional)
200 g Clover Feta Cheese, broke into large pieces
fresh basil, to garnish
2 Tbsp olive oil 
2 Tbsp red wine vinegar
1 clove garlic, very finely chopped 
1 tsp dried oregano
½ tsp Dijon mustard 
1 tsp salt
½ tsp black pepper
Preheat the oven to 200 °C. Place the onion, beetroot, carrots, and leeks in a roasting tray. Drizzle with the olive oil and toss together. Roast for 20 minutes, turning halfway, until just tender.
Add the sweetcorn to the vegetables and toss together. Roast for a further 8 - 10 minutes, until the vegetables are lightly charred at the edges. Tip the vegetables onto a large platter. 
Meanwhile, whisk all the ingredients for the dressing together. While the vegetables are still warm, pour the dressing over and toss gently to coat. Scatter the mangetout or peas and feta cheese over and garnish with fresh basil.

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