Moroccan Roasted Vegetable Salad with Feta Cheese
Print recipe
| Serves | 1 |
| Prep time | 5 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Salad, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | Moroccan |
| By author | Karen S Burns-Booth |
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.
Ingredients
- 1 portion of Roasted Moroccan Vegatables
- 25g Feta cheese (crumbled)
- Rocket leaves (or salad leaves of your choice)
- Fresh mint leaves (for garnish)
Note
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.
Directions
| 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) |
