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Tapas Style Feta and Med Veg Side Dish

Tapas Style Feta and Med Veg Side Dish

Serves 2 | with Pepper, Red Onion, Tomato and Pine Nuts
4.5(19)
Recipe Development Team
Recipe Development TeamUpdated on August 05, 2024
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Calories
: 
266 kcal
Protein
: 
11.6g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Mixed Peppers and Red Onion

125 grams

Baby Plum Tomatoes

15 grams

Pine Nuts

1 bunch(es)

Chives

100 grams

Feta Cheese

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Energy (kJ)1111 kJ
Energy (kcal)266 kcal
Fat17.8 g
of which saturates9.6 g
Carbohydrate15.3 g
of which sugars13 g
Protein11.6 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Pan

Instructions

PDF
Into the Oven
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the mixed peppers and red onions onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast your vegetables on the top shelf until lightly charred and tender, 20-22 mins.

Roast and Toast
2

a) Meanwhile, halve the baby plum tomatoes and season with salt.

b) When the veg has been in the oven for 10-12 mins, remove the tray from the oven and add the tomatoes. Return to the oven and roast for the remaining 10 mins, until the tomatoes have softened.

c) While the veg roasts, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Finish and Serve
3

a) Roughly chop the chives (use scissors if easier).

b) Crumble the feta.

c) Once roasted, stir the feta and three quaters of the chives through the veg, then transfer to a sharing bowl.

d) Drizzle over the balsamic glaze. Sprinkle over the toasted pine nuts and remaining chives to finish.

Enjoy!

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