Today’s recipe makes your oven do most of the work, so you can focus your energy on eating this wonderfully tasty dish, Chef! On a bed of quinoa comes NOMU Moroccan-spiced carrots, chickpeas & onions, honey-lemon green beans and crunchy hazelnuts. Drizzle with lemon zest sour cream and dinner is done.
Roast Vegetable & Feta Salad
Roast Vegetable & Feta Salad
with a sour cream dressing, chickpeas & hazelnuts
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Carrot
- Chickpeas
- Danish-style Feta
- Green Beans
- Hazelnuts
- Honey
- Lemon
- NOMU Moroccan Rub
- Onion
- Onions
- Quinoa
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces, the Chickpeas, and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the halved green beans with olive oil and seasoning. In a small bowl, combine the Honey, a squeeze of lemon juice (to taste), and the chopped nuts. When the roast has 8-10 minutes remaining, scatter the nuts over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the Lemon zest (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies & all the tray juices. Crumble over the drained feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces, the Chickpeas, and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the halved green beans with olive oil and seasoning. In a small bowl, combine the Honey, a squeeze of lemon juice (to taste), and the chopped nuts. When the roast has 8-10 minutes remaining, scatter the nuts over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the Lemon zest (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies & all the tray juices. Crumble over the drained feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces, the Chickpeas, and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the halved green beans with olive oil and seasoning. In a small bowl, combine the Honey, a squeeze of lemon juice (to taste), and the chopped nuts. When the roast has 8-10 minutes remaining, scatter the nuts over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the Lemon zest (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies & all the tray juices. Crumble over the drained feta and drizzle over the zesty sour cream. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces, the Chickpeas, and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 35-40 minutes (shifting halfway).
Quinoa
Place the rinsed Quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
MORE TO ROAST
In a bowl, dress the halved green beans with olive oil and seasoning. In a small bowl, combine the Honey, a squeeze of lemon juice (to taste), and the chopped nuts. When the roast has 8-10 minutes remaining, scatter the nuts over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
CREAMY DRESSING
In a small bowl, combine the sour cream and the Lemon zest (to taste). Loosen with water in 5ml increments until drizzling consistency and season.
TIME TO EAT
Make a bed of the fluffy Quinoa and top with the roasted veggies & all the tray juices. Crumble over the drained feta and drizzle over the zesty sour cream. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Roast Vegetable & Feta Salad?
The preparation time for Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts is between 30 and 45 minutes.
What is the total time required to make Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts?
The total time required to make Roast Vegetable & Feta Salad with a sour cream dressing, chickpeas & hazelnuts is between 45 and 60 minutes.
How many servings does Roast Vegetable & Feta Salad provide?
4 servings
What are the main ingredients in Roast Vegetable & Feta Salad?
Carrot, Chickpeas, Danish-style Feta, Green Beans, Hazelnuts, Honey, Lemon, NOMU Moroccan Rub, Onion, Onions, Quinoa, Sour Cream
What is the nutritional information of Roast Vegetable & Feta Salad?
Calories: 983, Carbs: 158 grams, Fat: grams, Protein: 35.1 grams, Sugar: 55.3 grams, Salt: 836 grams
How do I prepare Roast Vegetable & Feta Salad?
ROAST: Preheat the oven to 200°C. Spread the carrot pieces, the chickpeas, and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden and cooked through, 30-35 minutes (shifting halfway). QUINOA: Place the rinsed quinoa in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. CREAMY DRESSING: In a small bowl, combine the sour cream and the lemon zest (to taste). Loosen with water in 5ml increments until drizzling consistency and season. TIME TO EAT: Make a bed of the fluffy quinoa and top with the roasted veggies & all the tray juices. Crumble over the drained feta and drizzle over the zesty sour cream. Enjoy, Chef! MORE TO ROAST: In a bowl, dress the halved green beans with olive oil and seasoning. In a small bowl, combine the honey, a squeeze of lemon juice (to taste), and the chopped nuts. When the roast has 8-10 minutes remaining, scatter the nuts over the green beans and pour over the honey mixture. Roast for the remaining time until all the veggies are cooked through.
What should be prepared from my kitchen to make Roast Vegetable & Feta Salad?
Carrot, Chickpeas, Danish-style Feta, Green Beans, Hazelnuts, Honey, Lemon, NOMU Moroccan Rub, Onion, Onions, Quinoa, Sour Cream
How many calories does Roast Vegetable & Feta Salad have?
983 calories
How much fat content does Roast Vegetable & Feta Salad have?
grams
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