Caramelised Potato & Roasted Salad with Feta
Description:
This warm salad combines sweet, sticky caramelised baby potatoes with roasted seasonal vegetables, tossed with a zesty dressing and topped with creamy, salty feta. It’s a satisfying vegetarian dish that’s perfect as a light main or a hearty side. The balance of flavors—sweet, savory, salty, and tangy—makes every bite delicious!
Ingredients:
For the caramelised potatoes:
500g baby potatoes (halved)
2 tablespoons olive oil
1 tablespoon honey or maple syrup
1 tablespoon balsamic vinegar
1 teaspoon mustard (Dijon preferred)
Salt and pepper to taste
For the roasted salad:
1 red onion (cut into wedges)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 small zucchini (sliced)
1 cup cherry tomatoes (whole)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
To finish:
100g feta cheese (crumbled)
Fresh parsley or basil (for garnish)
A handful of arugula (optional for extra greens)
Extra balsamic glaze (optional)
Instructions:
Step 1: Prepare the vegetables
Preheat your oven to 200°C (400°F).
Place the onion, bell peppers, zucchini, and cherry tomatoes on a baking tray.
Drizzle with olive oil, sprinkle oregano, salt, and pepper.
Toss everything together and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelised.
Step 2: Caramelised the potatoes
While the veggies roast, place the halved potatoes in a pot of salted water.
Bring to a boil and cook for about 8-10 minutes, or until just fork tender (not falling apart).
Drain the potatoes well.
Heat a large non-stick skillet over medium heat with olive oil.
Add the boiled potatoes and cook for 5-7 minutes, stirring occasionally, until golden and crisp.
In a small bowl, whisk together honey, balsamic vinegar, and mustard.
Pour the mixture over the potatoes, tossing quickly to coat and let them Caramelised for another 2-3 minutes until sticky and glossy. Season with salt and pepper.
Step 3: Assemble the salad
In a large serving dish, layer the roasted veggies and caramelised potatoes.
Scatter over the crumbled feta.
Garnish with fresh herbs and arugula if using.
Drizzle with a little extra balsamic glaze for extra tang (optional).
Serve warm or at room temperature.
Timing:
Task Time
Prep Time 15 minutes
Cooking Time 30-35 minutes
Total Time ~50 minutes
Nutritional Information (per serving, based on 4 servings):
Calories: ~320 kcal
Protein: ~8 g
Fat: ~15 g
Saturated Fat: ~5 g
Carbohydrates: ~38 g
Sugar: ~10 g
Fiber: ~5 g
Sodium: ~400 mg
(Nutritional values are approximate and can vary depending on specific ingredients used.)
Q&A Section:
Q: Can I use sweet potatoes instead of baby potatoes?
A: Absolutely! Sweet potatoes caramelise beautifully and add extra sweetness.
Q: How can I make it vegan?
A: Swap feta with a vegan feta alternative or use toasted nuts (like walnuts or almonds) for a salty crunch.
Q: What other veggies can I roast?
A: Eggplant, asparagus, broccoli, or carrots would be great additions!
Q: Can I prepare this in advance?
A: Yes! Roast the veggies and caramelise the potatoes ahead. Assemble just before serving and reheat gently if needed.
Q: What dressing goes well with this salad?
A: A light lemon vinaigrette or extra balsamic glaze enhances the flavors without overpowering them.
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I can also suggest a few wine pairings if you’re planning a full meal!