Spring Vegetables w Feta & Salsa Verde

When the new buds start waking up, the clouds move away and the sun pokes out, this is a fantastic dish to help you ease into Spring.  Lovely fresh, baby veges, tossed in a chopped salsa verde sauce.  All those subtle flavours pulled together by the saltiness of the feta.  A great seasonal dish for brunch, lunch, dinner and always!

Prep Time: 10 Mins

Cook time: 35 Mins

Serves: 4


250g baby beets, washed, trimmed and quartered
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt & freshly ground black pepper
250g baby carrots, washed, trimmed
1 head broccoli, in small florets
100g sugar snap peas, trimmed (use scissors much quicker)
2 spring onions, thinly sliced
100g feta cheese, broken into bite sized chunks
60g baby spinach leaves

Salsa Verde

1/4 cup flat leaf parsley
1/4 cup mint
1/4 cup basil
1 fat garlic clove, crushed
2 tbsp capers, roughly chopped
1 tbsp Dijon Mustard
1/4 cup olive oil
1 tbsp lemon juice


Preheat oven to 180.

Toss the beets in an ovenproof dish, pour in the oil and vinegar, season and mix well.

Pop in the oven and cook for 25 min or until tender, giving them a toss every now and then so they cook evenly. When cooked, remove from oven and set aside to cool.

In a pan of boiling salted water, separately quickly part cook the carrots & broccoli for 2 – 3 mins the snap peas will only need a minute so they keep their delicious crispiness. Then refresh*

Once refreshed, drain well and chuck onto your serving platter.

Salsa Verde : roughly chop the herbs. Pop in a bowl.  Add the other ingredients and stir well.  Taste and season (remember the feta is quite salty!)

To the cooked veges, add the cooled beetroot, half the salsa, spring onions, feta and spinach, mix really well.

TO SERVE: Drizzle with remaining salsa.

*Refresh: remove from boiling water drain and plunge into cooled water, this will stop the cooking process & the veges will still have a gorgeous crunch.