Roast Potato, Onion and Red Capsicum Salad

20 minutes + 40 minutes Serves 4


  • 1 kg new potatoes, halved
  • 1 red onion, cut into thin wedges
  • 1 red capsicum, chopped coarsely
  • 2 tsp olive oil
  • 80 g baby rocket leaves
  • 300 g canned red kidney beans, rinsed, drained
  • 100 g low-fat feta, diced into 1cm pieces
  • 2 Tbsp coarsely chopped fresh flat-leaf parsley
  • 1 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 2 tsp water
  • 2 tsp olive oil
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1. Preheat oven to 220°C (200°C fan-forced).

2. Combine potato, onion, capsicum and oil in large deep baking dish and roast, uncovered, about 40 minutes or until vegetables are browned and tender. Turn veges half way through cooking time. Allow to cool slightly.

3. To make honey balsamic dressing, place honey, balsamic, water and olive oil in screw-top jar and shake well.

4. Place roasted vegetables in large bowl with rocket, beans, feta, parsley and dressing, then toss gently to combine.