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
Moroccan Roasted Vegetable Salad with Feta Cheese
|Prep time||5 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter|
|Misc||Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Barbecue, Casual Party|
|By author||Karen S Burns-Booth|
- 1 portion of Roasted Moroccan Vegatables
- 25g Feta cheese (crumbled)
- Rocket leaves (or salad leaves of your choice)
- Fresh mint leaves (for garnish)
This salad is deliciously filling and with only 200 calories per portion, it makes a fabulous meal for anyone following the 5:2 diet on a fast day; or, for any other diet that is low-calorie based. The roasted Moroccan vegetables can be made ahead of time, and then the salad takes minutes to prepare. You can eat this warm or cold, but I like the combination of warm vegetables with cold salad leaves and feta cheese.
|Step 1||Arrange the rocket leaves in a salad bowl and then spoon over the warm Moroccan roasted vegetables.|
|Step 2||Crumble feta cheese over the top and garnish with fresh mint leaves.|
|Step 3||Serve with crusty bread and salad dressing on a non-diet day. (or a non 5:2 diet fast day)|
Roasted Moroccan Vegetables
|Prep time||15 minutes|
|Cook time||45 minutes|
|Total time||1 hour|
|Meal type||Lunch, Main Dish, Salad, Side Dish, Snack, Soup, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day|
|By author||Karen S Burns-Booth|
- 1 tablespoon olive oil
- 2 small fennel bulbs (trimmed and cut into even size pieces, keep green fronds for decoration)
- 6 medium carrots (peeled and cut into even size pieces)
- 6 medium onions (peeled and cut into quarters)
- 3 cloves garlic (peeled and finely chopped/minced)
- 1 tablespoon fennel seeds
- 1 tablespoon Ras-el-Hanout
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
An all purpose low-calorie roasted vegetable recipe with exciting Moroccan flavours. This batch makes enough for 6 servings, and each serving is only 122 calories, so it is perfect for those on a diet, such as the 5:2 diet for a fast day or weight watchers. This recipe can be served as an accompaniment, or can be used in other recipes such as salads, soups, tagines, pasta, curries and gratin dishes.
|Step 1||Pre-heat oven to 200C/400F/Gas Mark 6. |
|Step 2||Place all of the prepared vegetables, fennel seeds, ras-el-hanout, ground cumin and coriander into a large plastic bag, (or freezer bag) and add the olive oil. Mix the vegetables by squeezing and shaking the bag, so each piece is covered in a little oil.|
|Step 3||Tip the seasoned vegetables into a large oven or roasting tray, and cook in pre-heated oven for between 30 and 45 minutes, or until vegetables are just tender, with a little bite and are slightly charred. Adjust seasoning with a little salt and pepper. (If the vegetables start to brown too quickly, cover them with foil and then take the foil off for the last 5 minutes)|
|Step 4||Serve as a hot salad, as an accompaniment, or as part of a recipe such as tagine, curry, bakes, pasta, soups and stews etc.|
This recipe has been entered into:
I could live on salads like this. Roasted veggies are great combined with Feta and rocket adds a lovely peppery fresh note. The only thing is I would have to eat the lovely chunk of bread beside it so I may have to skip the 5;2 and go 5;5!
I am going to look in the french supermarkets this summer for some pretty salad bowls too.
Thanks for linking up to One Ingredient! xx
Agnieszka Jarecka-Griffiths says
I love Moroccan cuisine 🙂
..i love feta cheese too, tomorrow i’ll prepare this recipe with Circeo’s tomatos…delicious
claire wilkinson says
have shared this looks delish
Just so deliouse! This is real food! I want it know please!!! Thank you for the recipe 🙂
another great 5:2 recipe – I love roasted veg & salad, especially on fast days. this looks lovely.
Maya Russell says
Looks nice and healthy. Tweeted as @maisietoo – https://twitter.com/maisietoo/status/325849767873765376
I love this dish Karen and the fact that it is suitable for the 5:2 is brilliant. I never roast fennel and I never use my le creuset to roast veg. I really must start doing both!
Thanks for entering it into this month’s NCR. the Indian Spice roundup is up.
Franglais kitchen says
Hi Karen, I love warm salads so will definitely trying this out. Salads like this are definitely something that make the fasting days easier to cope with!
Dave Edwards says
Looks lovely and will help with my “2” days!