One of my New Years resolutions was to get better at bringing lunches to work. It’s about half way through the year and I’d say I was only managing to bring lunch in around half of the time! I mean it’s an improvement on nothing so it’s kind of good, right?
This is a perfect make-ahead salad you can throw together easily on a week night or Sunday afternoon. Chances are you already have most of the ingredients too. It’s great on its own as a lunch or might make a nice side for a BBQ or with meat.
Roasted vegetable, chickpea, spinach and feta salad
Makes approx. 3 portions
- 1 medium aubergine
- 1 courgette
- 1 red onion
- 1 pepper (any colour)
- 3 cloves garlic
- Handful cherry tomatoes – around 10-15
- Handful spinach, chopped
- 1/2 block of feta
- Can of chick peas
- Olive oil, for roasting
- Teaspoon Harissa (optional)
Preheat oven to 150c. Chop the vegetables into chunks and arrange on baking tray with a drizzle of olive oil. Leave garlic cloves in their skins and add to tray.
Roast in the middle of the oven for 30-35 minutes until vegetables are starting to brown slightly and garlic is soft.
Meanwhile take your chickpeas and pour contents into a pan, and simmer gently for 5 minutes or so and then drain and set to one side.
Once vegetables are roasted remove from oven and place to cool otherwise your cheese will melt and the spinach will wilt. Once cooled stir through chickpeas with the Harissa. Remove garlic from skins and chop finely or crush into the salad. Top with feta cheese and eat.