Spring Veg with Roasted FETA

Every now and then I make a culinary discovery and it’s everything I could wish for all at once. One such revelation is roasted feta, so promise me you’ll try this recipe. This comes from our brand-new book, Higgidy: The Veggie Cookbook

  • Serves Serves 4


  • 1 red onion, cut into 8 wedges
  • 250g asparagus spears, woody ends snapped off
  • 150g mangetout
  • 150g small green peppers
  • 150g radishes
  • 400g can artichoke hearts, drained 
and halved
  • 1 fennel bulb, trimmed and cut into 
8 wedges
  • 1 small bunch of spring onions, trimmed
  • 1 lemon, halved
  • Extra virgin olive oil, for drizzling
  • 1 tablespoon pul biber (Turkish dried chilli flakes), or 1½ teaspoons dried 
  • 200g feta cheese
  • 400g can butter beans or cannellini beans, drained
  • 1 teaspoon za’atar
  • Salt and freshly ground black pepper

For the Dressing :

  • 1 bunch of mixed soft herbs (I like mint, flat leaf parsley and dill), leaves picked
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons clear honey

Equipment :

  • 3 large shallow roasting tins

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