Ingredients
- 400 g sweet potato, cut into 2 cm pieces
- 2 zucchinis, halved lengthways, thickly sliced
- 1 red onion, peeled and sliced into 6 chunks
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 150 g cherry tomatoes
- 3 large flat mushrooms, sliced into chunks
- 1 teaspoon baby capers, drained, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon Mustard
- 1 bunch parsley, roughly chopped
- 50 g spinach leaves
- 25 g reduced fat feta cheese
Method
Step 1
Preheat oven to 200 °C.
Step 2
Place sweet potato, zucchini, and red onion on a lined baking tray, drizzle with 1 tablespoon olive oil and dried oregano. Roast for 20 minutes.
Step 3
Add tomatoes and mushrooms on the tray and drizzle with 1 tablespoon olive oil, then return to the oven for a further 10-12 minutes until vegetables are tender and golden.
Step 4
For the dressing, whisk capers, lemon juice, Dijon mustard and remaining 1 tablespoon olive oil.
Step 5
In a large bowl, gently toss roasted vegetables, parsley, and spinach leaves. Add the feta and dressing and toss gently. Serve warm.
