Sunday, 7 July 2013

Warm Roast Vegetable Salad with Feta

This was our dinner on Friday night – it perfectly fitted my Wimbledon food criteria... quick, easy and convenient to eat. I’d spent most of the day watching tennis (Andy Murray’s match was a real nail biter!) and could barely drag myself away from the TV so there was no way I was planning to do anything too tricky foodwise.

I had the laptop, with the BBC's live coverage, on the breakfast bar while I was in the kitchen so that I didn’t miss a ball; I will say that chopping veg is a somewhat hazardous operation, though, whilst watching Andy at set-point to level the match - I don't recommend it at all!

This made quite a decent amount of roast veg and there was some left over so I added the remainder to some garden grown salad leaves, beetroot and tomatoes for lunch yesterday - very nice indeed. It's also good stirred through some couscous along with a couple of spoonsful of dressing to moisten.

......and so we come to today’s match; at 2pm – the Wimbledon Men's Singles final. Ooo-er…missus! I have spent almost my entire life wanting this; will today be the day I’ve been waiting half a century for? I bloody hope so! C’mon Andy!!

Since I put this post on this morning Andy Murray has won the Men's Wimbledon Singles title!! Magnificent, astonishing, stupendous and every other superlative you can think of...! I never thought it would happen in my lifetime, so I am a very happy camper indeed. There wasn't a dry eye in the Simply Veggie was a privilege and a pleasure to watch.

2 red onions
1 small aubergine
2 Romano red peppers
150g mushrooms
1 medium sweet potato
2 tbsp olive oil
black pepper
few sprigs of fresh rosemary
150g feta cheese

1tsp Dijon mustard
1tsp runny honey
1tbsp sherry vinegar
1tbsp olive oil
1tbsp walnut oil

a few snipped chives

Peel the onions and cut them through the root into eighths; chop the aubergine and peppers into chunks about 2 or 3cm square; peel and chop the sweet potato into chunky pieces; if the mushrooms are small leave them whole or halve them if larger. Put all the veg into a large plastic freezer bag (saves on washing up!) along with the olive oil, rosemary and a few grinds of black pepper; hold the top of the bag tightly shut and shake until all the veg are coated in oil.

Tip the vegetables into a large baking tin or two and roast at 200C for 30 minutes until cooked through and starting to char a bit at the edges.

Put the dressing ingredients into a small jam jar and shake like billy-o until the mixture emulsifies.

Once the roast veg are cooked, discard the rosemary and arrange a goodly amount of the veg on two plates; top with the crumbled feta and a sprinkling of snipped chives. Drizzle over a little dressing and serve with crusty bread.

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