My Go To Roasted Veggie Salad with Sweet Potato & Olives

What’s for dinner?

In my case, it’s often this: roasted sweet potato, aubergine, red onion and garlic. What I love about this dish is that you can change the ingredients according to what your fridge offers. My favourite version is obviously this one but you can also sub with regular potatoes, bell peppers, zucchini and white onions. Whether you have green or black olives, just throw ’em in. It is so quickly made and all you have to do is place chopped veggies in the oven for a little more than half an hour. For those among you who are vegan, you can simply leave out the feta cheese. Easy, peasy.

Servings: 2

Total time: 1 hr

For the salad

Ingredients

2 medium sized sweet potatoes 

1 aubergine

1 big red onion

4 cloves of garlic, halved (I leave the skin on but you can peel them if you prefer) 

2 tbsp olive oil

salt & pepper

1 tsp dried thyme 

1 tsp dried rosemary 

1/2 tsp sumac 

handful of kalamata olives 

1/3 cup crumbled feta 

2 cups arugula 

1 tbsp toasted sunflower or pumpkin seeds 

1 tsp black or white Gomasio or za’atar

For the dressing

Ingredients

2 tsp lemons juice

1 tbsp balsamic vinegar

1 tbsp olive oil 

1 tsp mustard 

Instructions

1. Preheat the oven to 180°C and line a sheet with baking paper.

2. Wash the vegetables and cube both the sweet potato and aubergine. Peel the red onion and slice into thick wedges. Half the garlic cloves (I prefer to keep the skins on, but you can peel them if you like). Place the sweet potatoes, aubergine, onion and garlic on the baking tray and drizzle with olive oil. Season with salt, pepper, sumac, thyme and rosemary and roast in the oven for 35-45 minutes. 

3. Allow the veggies to slightly cool, then tip into a bowl and combine with the arugula, olives, feta and sunflower seeds. 

4. Combine all ingredients for the dressing in a small bowl and stir until well combined. Pour over the salad and serve while still warm. Finish with a sprinkle of gomasio and you’re good to go!