What are the main ingredients in Roast Vegetable & Feta Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Roast Vegetable & Feta Salad

Name: Roast Vegetable & Feta Salad
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with a sour cream dressing, chickpeas & hazelnuts

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Carrot - 120g
Chickpeas - 120g
Onion - 1
NOMU Moroccan Rub - 10ml
Quinoa - 75ml
Green Beans - 80g
Honey - 25ml
Lemon - 1
Hazelnuts - 10g
Sour Cream - 30ml
Danish-style Feta - 30g

Download the Recipe

Serves 2

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!

Carrot - 240g
Chickpeas - 240g
Onion - 1
NOMU Moroccan Rub - 20ml
Quinoa - 150ml
Green Beans - 160g
Honey - 50ml
Lemon - 1
Hazelnuts - 20g
Sour Cream - 60ml
Danish-style Feta - 60g

Download the Recipe

Serves 3

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!

Carrot - 360g
Chickpeas - 360g
Onions - 2
NOMU Moroccan Rub - 30ml
Quinoa - 225ml
Green Beans - 240g
Honey - 75ml
Lemon - 1
Hazelnuts - 30g
Sour Cream - 90ml
Danish-style Feta - 90g

Download the Recipe

Serves 4

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!