About the Recipe
This Mediterranean Vegetable Salad is bursting with the vibrant flavours of the sun. Sweet roasted peppers, courgette, tomatoes and red onion are tossed with fresh rocket, creamy feta and a drizzle of honey and balsamic dressing. Finished with fragrant basil and mint, it’s a colourful, wholesome salad that’s perfect warm or cold for lunches, barbecues or easy midweek meals.
Ingredients
4 tbsp Mary Berry’s Honey & Balsamic Dressing
2 peppers, 1 red, 1 yellow, cut into chunks
1 courgette, thickly sliced
250g cherry tomatoes
1 red onion, cut into chunks
1 tbsp olive oil
25g basil, leaves torn
2 cloves garlic, finely chopped
50g rocket
100g feta, crumbled
2 sprigs mint, leaves torn
Preparation
Step 1
Preheat the oven to 200°C, gas mark 6.
Step 2
Place the vegetables in a large roasting tin, toss in the oil, 2 tbsp Honey & Balsamic Dressing, half the basil and the garlic, season. Roast for 25 minutes until softened.
Step 3
Cool the vegetables slightly before mixing into the rocket with the feta, mint and remaining basil and remaining Honey & Balsamic Dressing.
Cooks Tip!
Swap the vegetables for your favourites, such as fennel, aubergine or carrots.