Roasted Veggie Salad with Feta + Herb Dip

You’ll need:

— 2 medium potatoes, cubed

— 3 carrots, sliced into sticks

— 150g chickpeas, drained and rinsed

— 1 red onion, quartered

— 200g cherry tomatoes, whole

— Olive oil spray for roasting

— Salt & pepper, to taste

For the Feta & Herb Dip:

— 100g feta cheese

— 100g cottage cheese

— 50g Greek yogurt

— Juice of 1/2 lemon

— Salt, pepper & garlic powder to taste

— Handful of fresh spinach, chopped

— Handful of parsley, chopped

Method:

— Preheat oven to 200°C (390°F).

— Spread the potatoes, carrots, chickpeas, and red onion on a baking tray. Spray lightly with olive oil and season with salt and pepper.

— Roast for 20 minutes, then gently press down the potatoes with a fork for crispy edges. Add the cherry tomatoes and roast for 10 minutes, or until golden and tender.

— Meanwhile, blend the feta, cottage cheese, Greek yogurt, and lemon juice until smooth in a blender or food processor. Stir in the spinach, parsley, and seasoning. Adjust as needed.

— To serve, place half of the roasted veggies on a plate and drizzle generously with the feta-herb dip, allowing it to melt over the warm veggies.

ENJOY ♥️