This vibrant salad features roasted zucchini and peppers tossed with spices and baked with feta until soft and flavorful – served over crisp romaine lettuce with a sweet-tangy tahini balsamic dressing.

Preparation time: 45 minutes

What you need:

1 head romaine lettuce, individual leaves cleaned

1 red pepper, cut into large bite-size pieces

1 yellow pepper, cut into large bite-size pieces

2 green onions, thinly sliced

1 medium zucchini, cut into 1-inch (2 cm) slices

10 small grape or cocktail tomatoes, halved

Handful of blueberries (optional)

2oz (60g) feta cheese, sliced

2-3 tablespoons roasted sunflower seeds (or pumpkin seeds)

Handful of parsley, chopped

1 tablespoon olive oil

1 tablespoon sambar powder (or another flavorful spice of your liking)

Dressing

2 tablespoons olive oil

2 tablespoons Tahina (sesame paste)

2 tablespoons balsamic vinegar

1 tablespoon honey

Salt & pepper, to taste

How to do it:

Roasting: Heat oven to 220C / 425F. Add zucchini and peppers in a large bowl and mix with olive oil and sambar spice. Place veggies in one layer on a baking tray lined with parchment paper. Place in the oven for about 20 minutes or until lightly browned. Take the tray out and add the feta cheese on top, sprinkle lightly with pepper. Place it back in the oven for few mins until the feta turns soft and gooey. Remove the tray from the oven and let cool down for 5 minutes.

Dressing: While the veggies are roasting, mix olive oil, balsamic vinegar, honey, salt and pepper in a small bowl, using a whisk. It should turn into a smooth, well blended paste.   Set aside.

Prepare plates: Place lettuce leaves in a circle on large plates. Top with the veggies and the feta. Divide the halved tomatoes and blueberries across the plates. Top with parsley and sprinkle with the sliced green onion and the sunflower seeds. Drizzle over dressing and serve right away.

Enjoy!