Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 120grams marinated persian feta, drained, crumbled
- 1 green capsicum, quartered, deseeded
- 1 red capsicum, quartered, deseeded
- 4 large brown onions, thinly sliced
- 1 small sweet potato, peeled, thinly sliced lengthwise
- 100grams spinach and rocket mix
- 1 1/2tablespoons balsamic vinegar
- 3tablespoons olive oil
- 1 1/2tablespoons brown sugar
- 1 punnet solanato tomatoes, halved
Nutrition per serving
1410kJ
Protein
7.4grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 2 tbs of the oil in a frying pan over medium heat. Add onion and cook covered, stirring occasionally for 20 minutes until soft and translucent. Remove lid, stir in sugar and balsamic, increase heat to medium-high and cook a further 15 minutes, stirring often, until soft and caramel in colour.
Step 2 of 3
Meanwhile, toss capsicum and sweet potato in remaining olive oil and season with salt and cracked black pepper. Heat a chargrill over medium heat and cook vegetables, in batches, for 2 minutes each side or until charred and tender. Cut into smaller pieces.
Step 3 of 3
Arrange spinach and rocket mix, chargrilled vegetables and tomatoes on a serving platter. Add the feta and half of the caramelised onion (see tip). Season and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.