Roasted root vegetable & feta salad jar
8
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
The crumbling of salty feta instantly brings this vibrant salad to life
Ingredients
Carrots, raw
1 medium, cut into 5mm-thick rounds
Beetroot
2 individual, small, cut into 1cm cubes
Calorie controlled cooking spray
4 spray(s)
Balsamic vinegar
2 teaspoon(s)
Olive Oil
1 teaspoon(s)
Pearl barley, cooked
95 g, cooked
Light feta cheese
20 g
Spinach
20 g
Parsley, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sliced carrot and cubed beetroot on a lined baking tray and lightly mist with cooking spray. Bake for 20 minutes or until tender. Leave to cool.
2
Whisk the vinegar and oil together in a 500ml-capacity jar with a tight-fitting lid.
3
Put the barley in the jar, followed by the carrot, beetroot, feta, spinach, parsley and mint. Put the lid on and secure. Keep chilled, removing from the fridge 20 minutes before serving to allow the dressing to loosen. Turn out into a bowl and toss together to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.