Gift an article

Warm roasted veggie salad

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Loading, please wait...
play article
Subscribers can listen to this article

1. Preheat the oven to  200°C. Mix the butternut, sweet potato, red pepper, onion and baby marrows (make sure you have about 1.5kg of vegetables in total) and stir in the olive oil, spices and lemon juice. Add the rosemary and chickpeas and spread everything in an even layer in an ovenproof dish. Roast for 25–30 minutes or until all the vegetables are tender.

2. Add the avocado and feta to the vegetables and dish up! Stretch the meal by serving it with brown rice or couscous; a dollop of Greek yoghurt on top is delicious. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in

December 2022 | January 2023

Read your favourite magazine here.
Read now