Warmed Roasted Vegetable and Feta Cheese Salad

This is just so divine and tastes amazing.  It can be a real crowd pleaser and eye-catching too!  Enjoy!

You will need:

1 x 500g Chantenay carrots (mini) or 4 large carrots cut into thick batons

3 large parsnips, cut into thick batons

3 red onions

100g mushrooms

100g green beans

1 pack feta cheese

Thyme and parsley

1 tsp all-spice

Olive oil for roasting and frying

Salt and pepper to taste

Preparation:

  1. Preheat the oven to gas mark 6/200*C.
  2. Put the carrots and parsnips in a large roasting tin, toss in olive oil and herbs, salt and pepper and all-spice then roast in the oven till lightly browned and just tender but still with a bite, about 20 minutes.  Transfer to a large salad bowl and allow to cool down slowly whilst you prepare the other ingredients.
  3. Blanch the green beans in some boiling water for about 2 minutes (so they still retain their crunch and colour), drain and add to the salad.
  4. Slice the red onions and mushrooms and sautee on a medium to high heat until lighty browned.  Allow to cool for about 5 minutes then add to other salad ingredients.
  5. Finally, crumble over the feta cheese and toss a little in to the salad.  Season if necessary with some sea salt and coarse ground black pepper.  Serve with some crusty rolls.