Ingredients:

  • 1 medium Sweet Potato (Orange variety), peeled
  • 2 medium Carrots, scrubbed/peeled
  • 1 large Red Onion, quartered or cut into 1-inch wedges
  • 1 medium Red Bell Pepper, cored and seeded
  • 1 medium Courgette (Zucchini), trimmed
  • 3 Tbsp Olive Oil (Extra Virgin), for roasting
  • 1 tsp Sea Salt, divided
  • 1/2 tsp Black Pepper, freshly ground
  • 1 Tbsp Fresh Rosemary & Thyme, roughly chopped (or 1 tsp dried)
  • 1/4 cup Olive Oil (Good quality EVOO), for vinaigrette
  • 3 Tbsp Fresh Lemon Juice
  • 1 Tbsp Runny Honey
  • 1 tsp Dijon Mustard
  • 1 small clove Garlic, finely minced or grated
  • 4 oz Feta Cheese, crumbled
  • 3 oz Rocket (Arugula), washed and dried
  • 1/4 cup Walnuts or Pecans, roughly chopped and lightly toasted

Instructions:

  1. Preheat your oven to 220°C (425°F). Chop all specified vegetables (sweet potato, carrots, onion, pepper, courgette) into roughly 1-inch (2.5 cm) uniform pieces. Place the chopped vegetables into a large mixing bowl. Drizzle with 3 Tbsp of olive oil, salt, pepper, and the fresh herbs (rosemary and thyme). Toss thoroughly until every piece is lightly coated.
  2. Crucially, divide the seasoned vegetables between two prepared baking trays. Ensure the vegetables are spread out in a single layer—they must roast, not steam. Place the trays in the preheated oven and roast for 20 minutes.
  3. Remove the trays, flip the vegetables with a spatula, and return them to the oven for another 15–20 minutes, or until the carrots and sweet potatoes are tender and the edges are beautifully caramelised brown. Remove from the oven and allow to cool on the tray for 10 minutes.
  4. For the Vinaigrette: In a small bowl or a jar, combine the lemon juice, honey, Dijon mustard, and minced garlic. Whisk well (or shake the jar vigorously). Slowly drizzle in the 1/4 cup (60 ml) of good quality olive oil while continuously whisking until the dressing thickens slightly and emulsifies. Season with salt and pepper to taste.
  5. Place the rocket (arugula) leaves into the large serving bowl. Gently spoon the slightly cooled roasted vegetables over the rocket.
  6. Drizzle approximately three-quarters of the vinaigrette over the vegetables and greens. Toss gently but thoroughly to coat everything. Crumble the feta cheese and sprinkle the toasted walnuts/pecans over the top. Serve immediately while still warm, or at room temperature.