Tuesday, 26 October 2010
Roasted root vegetables with feta cheese
I'm trying to save a bit of money at the moment as I want to go on a longer trip to China next year, and one way to save money is food. However, cheap food doesn't have to be boring, there is really no need to just eat pot noodles because you're skint. Although I do remember one summer as a student when I was pretty broke and partially survived on massive courgettes from a friends garden, pasta, and apples from the gardens around where I lived... That wasn't much fun, but just at little bit of money is really enough to eat very well.
One way of saving money on food is eating according to the seasons, at the moment things like root vegetables and apples are really cheap. That they are tasty and good for you is another bonus. This is an easy dish, I think it's good on it's own with a spicy feta cheese mix, but you could of course have it together with for example a roasted chicken too.
Roasted vegetables with feta cheese (4 portions)
6 large potatoes
2 red onions
6 garlic cloves, pressed
1 tbsp balsamic vinegar
1-2 tsp dried thyme
1-2 tsp dried oregano
1 tsp smoked paprika
salt and pepper
250 g feta cheese
1 dl sour cream
1-2 tsp harissa (I used Belazu rose harissa, one of my favourites)
1 garlic clove, pressed
Cut the vegetables in equal sized wedges, and place in a large oven dish
Drizzle the vegetables with olive oil and balsamic vinegar, add the garlic, smoked paprika, herbs and salt and pepper, and toss the vegetables to cover them with the oil and spices
Place the dish in the oven and roast at 200C for 30-45 min until the vegetables are golden and soft.
In the meantime, grate the feta cheese, add the sour cream, harissa and garlic and mix together for a coarse sauce.
Enjoy! And why not listen to the lovely Elegi by Lars Winnerbäck whilst eating this?