Spring Green 5:2 Diet Recipe:
Moroccan Roasted Vegetable Salad with Feta Cheese (200 calories)
I am a salad eater, a sort of veggie lotus eater but with more rustic charm! I like a green leaf or two and never more so than when I am “watching my weight” (such a funny euphemism for I’m too fat and I need to lose weight!). And, I also like to take a walk on the wild side and go veggie, as in vegetarian, a few days a week when I can; I say when I can, as my husband is a confirmed carnivore and we both love fish and seafood. For those readers who follow my 5:2 diet recipes, this isn’t just a bowl of limp green leaves, it’s a fabulously vibrant salad of three parts – spicy roasted vegetables are spooned over crisp fresh rocket leaves, and then some salty feta cheese is crumbled over the top for a cheesy finish. This was the lunch I enjoyed for my second fast day of the week, as part of the weekly meal plan that I posted on Monday: French 5:2 Diet Fast Day Recipe and Monday Meal Plan: Provençal Chicken and Fennel Braise, and it was delicious, very filling and packed with bags of flavour. You will see BREAD in the photo, not mine I hasten to add, but a few slices that I cut for Malcolm, who needs bread with every meal! (as do I, when I’m not on a diet)
This salad is also a combination of warm and cold, with the warm roasted vegetables being piled on top of cool, fresh rocket leaves, as sort if savoury version of hot apple pie and cold ice cream, in a way………well, you know what I mean! I love feta cheese, and its salty taste works like an Arabian Night’s dream with the rest of the salad ingredients. This spring green salad is only 200 calories per serving, so not only is it full of Eastern promise, but it fits into the salad bowl and can do its zip up, without lying on the bed! I can see this being a staple for the summer months, served with a compulsory baguette and the mandatory glass of wine, whilst sat outside under a sunny sky…….well, one can dream!
As this green bowl of loveliness contains cheese, I can also offer it up to the One Ingredient Challenge, which is a lovely seasonal event that is hosted by my close friends Laura (How to Cook Good Food) and Nazima (Franglais Kitchen) the theme being CHEESE this month, with Nazima who is presiding over the cheese board! I am also entering this salad into my other lovely friend, Jac’s (Tinned Tomatoes) No Croutons Required Challenge, as the theme is Indian Spices, and the roasted vegetables have cumin and coriander in them, as well as fennel seeds, and I think that is Indian enough to qualify, plus, my salad is vegetarian which will please Jac no end! I hope that you have been inspired to give this salad a go, whether you are on the 5:2 diet or any other diet, or NO diet, and do let me know if you make it. The recipe (assembly job!) for the salad AND the roasted veggies are shared below, and I see that there may be warmer spring weather ahead, thank goodness! Have a wonderful day and see you soon with more recipes, a new giveaway and some reviews, Karen
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