Roasted Vegetable Salad with Feta Cheese

Roasted Vegetable Salad with Feta Cheese Recipe


  • 1 Bag of Florette Classic Crispy Salad
  • 3 Red Onions (quartered and sliced)
  • 4 Plum Tomatoes (quartered)
  • 4-6 Garlic Cloves (peeled and left whole)
  • 1 Aubergine (thickly sliced)
  • Extra Virgin Olive Oil
  • 2 tsp Rosemary Leaves (finely chopped)
  • 2 tsp Thyme (chopped)
  • 400g Canned Chick Peas (drained and rinsed)
  • 1 tbsp Balsamic Vinegar
  • 175g Feta Cheese (crumbled)
  • Sea Salt
  • Black Pepper


  1. Preheat the oven to 220°C/gas 7.
  2. Arrange the onions, tomatoes, garlic and aubergine in a single layer in a large shallow roasting pan. Drizzle generously with olive oil. Sprinkle with the rosemary and thyme. Season to taste with salt and pepper.
  3. Roast the vegetables for 30-40 minutes, turning occasionally, until the onions are browned and sticky round the edges. Remove from the oven and allow to cool a little.
  4. Scatter the chick-peas and Florette crispy salad over a large serving plate. Season to taste.
  5. Arrange the roasted vegetables on top. Sprinkle with the balsamic vinegar and feta cheese. Drizzle with olive oil.
  6. Serve warm or at room temperature.