Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan
Prep:15 mins
Serves 4
1kg mixed roots – we used carrots, parsnips and swede – cut into batons and halved220g new potatoes, halved3 garlic cloves, skin left on4 rosemary sprigs4 thyme sprigs2 tbsp olive oil50g pack mixed snacking nuts or seeds45g vegetarian feta
STEP 1Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.STEP 2Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.
