Roasted Vegetable Salad with Feta and Harissa Dressing

The harissa and feta in this dish pair perfectly with the earthy roasted vegetable flavours. You need to spend no more than 10 minutes preparing it, so it works well for a mid week lunch or on the side of a barbecue at the weekend.

Serves 4

45 minutes

4 large beetroot, quartered

4 large carrots, quartered lengthways

2 tbs coconut or groundnut oil

200g spinach

200g feta, dairy or vegan

2 tbs pumpkin seeds

4 tbs tahini

2 tsp harissa

Juice of 1/2 lemon

Salt & pepper

Pre-heat the oven to 200 degrees C.

Arrange the beetroot and carrots on a baking tray and pour over the oil. Bake in the oven for 35-40 minutes, until the vegetables are tender and a little charred.

Put a large saucepan over a medium heat and wilt the spinach.

Mix together the tahini, harissa and lemon juice and season well.

Once the vegetables are roasted, you can compile your salad. Arrange all the vegetables on the plate, crumble over the feta and then drizzle over the dressing. Finish by sprinkling over the pumpkin seeds.

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