Spring Veg and Roasted Feta

From the Cookbook

Pastry Free

Serves 4

Veggie

Every now and then I make a culinary discovery and it’s everything I could wish for all at once. One such revelation is roasted feta, so promise me you’ll try this recipe. This comes from our brand-new book, Higgidy: The Veggie Cookbook

Serves:

Equipment:

3 large shallow roasting tins

Ingredients

For the Spring Veg

1 red onion, cut into 8 wedges
250g asparagus spears, woody ends snapped off
150g mangetout
150g small green peppers
150g radishes
400g can artichoke hearts, drained and halved
1 fennel bulb, trimmed and cut into 8 wedges
1 small bunch of spring onions, trimmed
1 lemon, halved
Extra virgin olive oil, for drizzling
1 tablespoon pul biber (Turkish dried chilli flakes), or 1½ teaspoons dried chilli
200g feta cheese
400g can butter beans or cannellini beans, drained
1 teaspoon za’atar
Salt and freshly ground black pepper

For the Dressing

1 bunch of mixed soft herbs (I like mint, flat leaf parsley and dill), leaves picked
4 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons clear honey

Method

1
Preheat the oven to 220°C/200°C fan/Gas Mark 7.
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.
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.
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.
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.
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.
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.

Enjoyed this recipe? You can now order your very own copy of Higgidy: The Veggie Cookbook here

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LATEST REVIEWS

“Lovely recipe! Not a combination I would have thought of but it was delicious:)”

Anne

“Wow, this has all the colours and flavours you could wish for, in one tin!! And with such a lot of natural goodness, you can modify it any way you like and it will still be fabulous. My family were amazed when this came out of the oven….. that’s not a word that gets used often regarding my culinary efforts that’s for sure Great recipe !”