ingredients

 

2 4 6 8 Servings

• 125 grams feta cheese

• 1 large sweet potato

• 4 baby sweetcorn

• 12 cherry tomatoes

• 0.5 red onion

• 2 green peppers

• 1 carrot

• 0.5 bunch fresh thyme

• 3 garlic cloves

• 1 teaspoon dried rosemary

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

implements

 

for cooking 2 servings

• small saucepan

• roasting tin

• griddle pan

• colander

• vegetable peeler

instructions

 

1. Pre-heat the oven to 200C.

2. In the small saucepan boil water for the sweet potato and the carrot. Peel both of the vegetables and slice them into 1cm discs. Parboil for 5-6 minutes until soft but not mushy.

3. Meanwhile:
- Cut 4 baby sweet corns lengthways in half. 
-  De-seed 2 green peppers and cut into strips. 
-  Peel and cut ? of red onion into thick half-moons.

4. Place all the above with 12 cherry tomatoes in the roasting tin. Coat in 2 (out of 3) tablespoons of olive oil.

5. Sprinkle with a teaspoon of dried rosemary and season with black pepper. Throw in 3 garlic cloves (unpeeled but scarred with the knife to release the flavour) and a few thyme stems on top. Roast in the oven for 18-20 minutes but set the timer for half-time (point 8).

6. Cut 150g of the feta cheese into medium cubes.

7. Drain the root vegetables. Heat the final tablespoon of olive oil in the griddle pan and the sweet potato and carrot disks for 2 minutes on each side, flipping frequently.
8. Half-way through roasting the vegetables, take the tin out of the oven. Shake the vegetables a little and drizzle with a tablespoon of balsamic vinegar. Place the feta cheese on top and return to the oven for the reminder of the time another 9-10 minutes.

To serve - Arrange the sweet potato and carrots in the middle of the bowl. Place the rest of the vegetables on top, removing the garlic cloves first. Spoon any juices from the pan on top.