Sarson’s Signature Roast Vegetable & Whipped Feta Salad

Serves
3 - 4
Cook time
40 minutes

Autumn salad recipes don't get much easier or more delicious than this mix of whipped feta and roast vegetables!

You make the whipped feta by blending feta with yoghurt. Then you glaze the roast vegetables in a mix of Sarson's Signature Malt Vinegar and honey. Sarson's Signature Seasoned Malt Vinegar seasons the vegetables with a deeper, malty tang that's rich and delicious and really brings the vegetables to life like nothing else can.

Made using Sarson's Signature Seasoned Malt Vinegar

Ingredients

  • 5 - 6 carrots, halved
  • 3 beetroots, peeled and quartered
  • 5 - 6 parsnips, quartered (depending on size)
  • 3 onions, peels and quartered
  • 3 tbsp Sarson’s Signature Seasoned Malt Vinegar
  • 2 tbsp honey
  • Handful of walnuts, chopped, to garnish
  • Handful of dill, roughly chopped, to garnish
  • Handful of parsley, roughly chopped, to garnish
  • 250g feta
  • 4 tbsp yoghurt
  • Salt and pepper, to season
  • Oli, for cooking

Method

  1. For the vegetables, preheat the oven to 180C. Lay the vegetables on a baking paper-lined roasting tray and drizzle with oil. Season. Bake for 20 minutes or until just under tender. Drizzle over the honey and the Sarson’s Signature Seasoned Malt Vinegar and toss. Place back in the oven, until tender and glossy.
  2. To create the whipped feta, blend the feta and yoghurt into a smooth sauce. Season to taste.
  3. Spoon the whipped feta onto a serving tray. Layover the roast vegetables. Top with the herbs and nuts. Finish with an extra splash of Sarson’s Signature Seasoned Malt Vinegar and a drizzle of olive oil. Enjoy!