bohemianwanderer – This simple yet flavorful roasted vegetable salad brings together the earthy taste of courgettes, aubergines, and onions with creamy feta and a zingy whipped yoghurt dressing. Perfect for a light lunch or as a side dish, it combines fresh ingredients and Mediterranean spices. The vegetables are roasted to perfection, then tossed with butter beans and fresh mint, creating a satisfying texture and vibrant flavors.
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Start by heating your oven to 220°C (200°C fan)/425°F/gas mark 7. Line two large baking trays with reusable baking paper. For the first tray, place the courgettes and red onion in a bowl. Break up a third of the feta into small pieces and add three tablespoons of olive oil, one teaspoon of za’atar, and half a teaspoon of salt. Toss everything to combine, then spread the mixture on the first tray, making sure the vegetables are evenly spaced for even roasting.
For the second tray, chop the aubergine into irregular pieces, roughly 5cm x 4cm in size. Place them in the same bowl and drizzle with two tablespoons of olive oil, another teaspoon of za’atar, and a quarter teaspoon of salt. Toss to coat the aubergine, then spread the pieces on the second tray.
Roast both trays of vegetables in the preheated oven for 30 minutes, or until they are tender and golden in spots. The high heat will caramelize the vegetables, enhancing their natural sweetness. While the vegetables are roasting, prepare the whipped feta dressing.
Assembling the Salad and Serving
For the whipped feta dressing, place the remaining 200g of feta in a food processor. Add 100g of Greek yoghurt, three tablespoons of olive oil, the finely grated zest of one lemon, half a tablespoon of lemon juice, and a quarter teaspoon of salt. Blitz everything until smooth and creamy. The result will be a tangy, velvety base that complements the roasted vegetables perfectly.
Once the vegetables are roasted, transfer them to the bowl you used earlier, including any cooking juices from the trays. Stir in 240g of drained butter beans, which add a hearty texture and extra protein to the dish. Add the fresh mint leaves and toss everything together. Season with freshly ground black pepper and adjust the salt and oil to your taste.
To serve, spread the whipped feta on a large platter. Pile the roasted vegetable mixture on top, allowing the vegetables and beans to soak into the creamy feta. Finish with a sprinkle of za’atar for extra flavor and a burst of aromatic spice. This dish is perfect for a light, nourishing meal or as a side to grilled meats or fish.
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The combination of roasted vegetables, creamy feta, and fresh mint makes this dish a delightful celebration of Mediterranean flavors. The whipped feta dressing ties everything together, adding a smooth, tangy contrast to the tender, caramelized vegetables. This recipe is easy to make and sure to impress, offering a healthy, satisfying meal for any occasion.
