Roast Vege and Feta Salad? But with a ‘feta’ quite unlike any you’ve experienced. It’s DAIRY FREE! Yes, Cashews + Macadamia’s marry in this cult-classic to give you that salty creaminess you love, sans the cow. One of my all-time fav 20 min dinner recipes, & perrrrfect for warming your belly this winter.
Put all feta ingredients inside a food processor/blender and blend until smooth and creamy. Pop in a glass jar with the lid loosely on top, and leave overnight to ferment in a warm shady spot. If you don't want to wait, it still tastes great fresh without fermenting (just omit the probiotic if so).
Roast Veggies
Preheat oven to 200°C (392°F). Chop veggies into medium sized pieces, then add to an oven proof tray with garlic, coconut oil, and salt. Toss to combine, then pop in the oven for approximately 20 minutes or until the veggies are soft and brown.
Dressing
Put all ingredients in a glass jar and shake thoroughly to mix.
Serve
Place rocket and spinach into a bowl. Add your roasted veges, dressing, and pumpkin seeds (leave a few aside to top later on). Gently toss the salad to combine.
Top with dollops of your fermented feta (around ¼- ½ cup per person), then sprinkle with the remaining pumpkin seeds before serving.
Video
Notes
I've left my feta in it's creamy form, but you could just as easily pop into a dehydration tray to take out the moisture. You'll be left with a more "feta" consistency, that can be cut into cubes before serving.
The recipe makes 2 cups of vegan feta. I used about 1 cup and put the rest in the fridge. I used the rest througout the week as a delicious, creamy topping on top of my salads.
If you have extra dressing, pop it into the fridge. It goes great with other salads and it'll keep in the fridge for a another week.