Roasted vegetable salad with Thai chilli dressing - The Woolf's Kitchen

Name: Roasted vegetable salad with Thai chilli dressing - The Woolf's Kitchen
Ingredients: 1 aubergine, cut in half widthways, then cut lengthways into 1cm slices; 2 red/yellow/orange peppers, cut into approx 4 pieces lengthways; 2 courgettes, cut in half widthways, then cut into thick slices lengthways; Neutral oil; Sea salt flakes; 50-100g feta, according to taste; Coriander leaves; For the dressing4 tbsp Woolf's Kitchen Thai Chilli Paste (or swap our Lemongrass & Ginger Spice Paste); 2 tbsp rice vinegar (or apple cider/white wine/red wine vinegar); 2 tsp honey; 2.5 tbsp neutral oil

thewoolfskitchen.com

A vibrant roasted vegetable salad with Thai chilli paste dressing, feta, and coriander—perfect as a side or light meal.

View Original

Share this recipe:

Ingredients

1 aubergine, cut in half widthways, then cut lengthways into 1cm slices
2 red/yellow/orange peppers, cut into approx 4 pieces lengthways
2 courgettes, cut in half widthways, then cut into thick slices lengthways
Neutral oil
Sea salt flakes
50-100g feta, according to taste
Coriander leaves
For the dressing4 tbsp Woolf's Kitchen Thai Chilli Paste (or swap our Lemongrass & Ginger Spice Paste)
2 tbsp rice vinegar (or apple cider/white wine/red wine vinegar)
2 tsp honey
2.5 tbsp neutral oil