Roasted Vegetable and Oat Salad with Feta Cheese

Roasted Vegetable and Oat Salad with Feta Cheese Recipe

Roasted Vegetable and Oat Salad with Feta Cheese is a quick salad to make. The addition of oats in the salad makes it wholesome, adding to the nutrition and fibre from the oats. The vegetables are roasted in a wok, but you could roast them in an oven too. 

Cooking time
30 min
Serves
4
0

Ingredients

    • 200 grams lettuce leaves, torn
    • 250 grams button mushrooms, washed with stems removed
    • 2 carrots, cut into rounds
    • 80 grams of Saffola peppy tomato oats
    • 1/2 teaspoon lemon juice
    • 1 teaspoon mustard sauce
    • 1/2 teaspoon Saffola oil
    • 2 tablespoons feta cheese, crumbles
    • chopped parsley leaves for garnish
    • salt and crushed black pepper

How to make Oats Nut Crispbread

    • Heat a wok on high heat with a teaspoon of oil; add in the oats, whole mushrooms and carrots
    • Roast them on high heat until light brown spots appear and the carrots are lightly cooked through
    • Don’t add the salt while roasting as the oats have a lot of salt in them
    • The oats will get lightly cooked (just enough for the salad) and absorb the moisture released from the mushrooms
    • Once the vegetables are roasted, turn off the heat and allow them to cool completely
    • Add the roasted vegetables, the lettuce into a large mixing bowl. Add the lemon juice, pepper, mustard sauce and chopped parsley. Stir well to combine
    • Serve the Oat Salad warm along with feta crumbles on the top for a wholesome weeknight dinner along with a warm toasted bread and soup

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