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Greek salad with roasted carrots

Servings 4

Ingredients

  • 450 g carrots, peeled or unpeeled, and cut into 2.5cm (1-inch) pieces
  • extra virgin olive oil
  • sea salt and black pepper
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 450 g cherry or small tomatoes, halved
  • 3 Lebanese (Persian) cucumbers, cut into 2.5cm (1-inch) pieces
  • 1 small green or red capsicum (bell pepper), core, membrane and seeds removed and cut crosswise into thinly sliced
  • 20-25 black olives, seeds removed and torn
  • 200 to 230 g vegan or dairy feta, broken into large chunks
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint
  • Handful of oregano or mint leaves
US Customary - Metric

Instructions

  • Preheat oven to 220˚C / 425˚F.
  • Place the carrots onto a baking sheet, season generously with salt and black pepper and place in the oven. Roast until the carrots are tender and slightly golden, 25-30 minutes. Set aside to cool slightly.
  • Meanwhile, in a large non- reactive bowl, add the red onions and red wine vinegar and toss. Leave to marinate while you prepare the rest of the salad. This softens the flavour of raw onion.
  • To the onions, add the carrots, tomatoes, cucumber, capsicum (bell pepper), olives, feta, the dried oregano and mint and the fresh oregano or mint. Add about 3 tablespoons of olive oil (or more) and season generously with salt and pepper.
  • Serve as is, or with bread on the side.

Notes

In the summer, there are so many vibrant, colourful varieties of tomatoes that are available  - any type will work in this salad. If you’d like a heartier salad, or are feeding more than four, you could bulk this up by adding some pan-fried gnocchi, like in this salad.