HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Vegetable And Feta Medley
Roasted Vegetable and Feta Medley

Roasted Vegetable and Feta Medley

with Walnuts

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OK we admit, ‘medley’ is a bit of an old-fashioned word, but we weren’t quite sure how else to describe this little marriage of deliciousness. The idea was to create something that you could knock up with minimum effort that combined both sweet and earthy flavours. The result was such a corker we’ve seen it in at least 5 lunch boxes at the Fresh Farm since!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)

Feta Cheese


1 unit(s)

Sweet Potato

1 unit(s)

Yellow Pepper

1 unit(s)

Green Pepper

1 unit(s)

Red Pepper

½ unit(s)

Red Chilli

1 tin(s)

Organic Lentils

1 unit(s)

Red Onion

3 tbsp



1 tbsp

Red Wine Vinegar


Not included in your delivery






Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Energy (kcal)500 kcal
Fat18.0 g
of which saturates5.0 g
Carbohydrate60 g
of which sugars0.0 g
Protein23 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Heat your oven to 200 degrees. Scrub your sweet potato but leave the nutritious skin on and chop into rough 2cm cubes. Cut the core out of the peppers and cut the flesh into 2cm cubes. Peel the red onion and chop into 2cm cubes. Slice the chilli in half lengthways and finely chop as much as you dare.


Toss all the vegetables and the chilli in 1 tbsp of olive oil and ½ tsp of salt and pepper. Lay out on a tray and cook on the top shelf for 20-25 mins.


Toast off the walnuts in a dry frying pan. Watch your nuts like a hawk as they can burn easily.


Drain and rinse the lentils thoroughly. Toss the lentils together with the cooked vegetables and ¼ tsp of salt and some pepper. Put back in the oven for a couple of mins for the lentils to warm through. When done add the red wine vinegar to the roasting tray.


Crumble the feta into the medley along with the walnuts and stir through carefully.


Divide your medley between your plates and tuck in.