Recipes: Winter vegetable salad, with feta, coriander & yoghurt dressing, and quick garlic flatbreads

Winter vegetable salad with feta, coriander, and yoghurt dressing, and garlic flatbread.
Sarah Tuck

Winter vegetable salad with feta, coriander, and yoghurt dressing, and garlic flatbread.

Sometimes in the middle of winter I find myself having been lured by too much stodge, suddenly craving a healthy winter vegetable fix.

This flavour-packed winter vegetable salad is just the ticket!  Sweet kumara, carrot, red pepper, and onion sit on a bed of peppery rocket or watercress with earthy cauliflower and nubbly chickpeas.  

The veges are roasted with olive oil, cumin seeds, and honey to really intensify their flavours – then finished off with a zingy dressing loaded with salty feta, creamy Greek yoghurt, bright lemon, fresh coriander, and a hint of pungent garlic.  On the side I like to serve a couple of crackly crisp garlic flat breads – kind of like monster croutons!  

If you can't do without a meat component feel free to serve along side roast lamb, or top with tender seared lamb loins.




Serves: 4

Preparation: 20 minutes

Cooking time: 30 minutes

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12 baby carrots, scrubbed, green tips trimmed

½ small cauliflower, cut into florets

1 red pepper, sliced into 1cm strips

1 red onion, cut into 8 wedges

1 orange kumara, peeled and roughly chopped (use pumpkin if you prefer)

2 tablespoons olive oil

1 teaspoon ground cumin

1 tablespoon honey

2 teaspoons cumin seeds

300g tin chickpeas, drained

6 cups baby watercress or wild rocket leaves


Preheat the oven to 180 degrees Celsius.

Put the carrots, cauliflower, red pepper, onion, and kumara in a single layer in a large roasting dish.  Whisk together the olive oil, ground cumin, and honey, and drizzle over the vegetables.  Season the vegetables with sea salt and ground black pepper and sprinkle with cumin seeds.  Toss the vegetables a little to make sure that they are well covered – if necessary drizzle with a little more oil.  

Roast the vegetables for 25 minutes, remove from the oven, and add the well drained chickpeas to the dish.  Toss together lightly and roast a further 5 minutes.

Leave the vegetables to cool for a few minutes while you make the dressing.  To serve, spread the watercress on a serving platter and top with the vegetables and chickpeas.  Drizzle with feta, coriander, and yoghurt dressing, and serve with quick garlic flatbreads.




Makes: ¾ cup

Preparation: 5 minutes


100g feta, roughly chopped

½ clove garlic, crushed

Finely grated zest of 1 lemon

1 ½ cups loosely packed coriander leaves

½ cup yoghurt

1 tablespoon water


Place all ingredients in a small food processor and whiz until smooth.  Store in a sealed container in the fridge until ready to serve. This dressing also makes a great dip for crudites to serve with drinks.




Makes 4

Preparation: 5 minutes

Cooking time: 3-4 minutes


2 tablespoons olive oil

2 cloves garlic crushed

4 Lebanese bread rounds


Preheat the oven to 180 degrees, or if serving with the salad, leave the oven on after cooking the vegetables.  Mix the oil and garlic together in a small jug, and brush over the flatbreads.  Cook 3-4 minutes until golden and crispy.


Recipes, food styling, and photography by Sarah Tuck

 - Stuff


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