Roasted Vegetable Salad

Step 1

Dressing: Add extra virgin olive oil, balsamic vinegar, honey, dijon mustard, garlic powder, salt and pepper to a jar, tightly screw on the lid then shake until it's blended. You can also do this in a small bowl with with a whisk. Place to one side.

Step 2

Veg: Place zucchini/courgette, eggplant/aubergine, peppers, sweet potato and onions on a large baking tray. Use two trays if there's not enough room otherwise all the veg will steam and go soggy. Add olive oil, oregano, garlic powder and s&p and mix with your hands until evenly combined.

Step 3

Roast: Place in the oven at 220C/425F for 25-35mins, or until lightly charred and fork tender, flipping the veg once during. Take the tray out and sprinkle over pine nuts and feta. Place back in for few mins until the pine nuts starts to brown and the feta goes soft and gooey. Leave veg to steam and slightly cool for 5-10mins.

Step 4

Salad: Place lettuce in a large serving dish then spoon over the veg. Drizzle over dressing then toss everything until evenly combined. Serve right away and enjoy!