Spicy roasted carrot, sweetcorn, green beans, olives with danish feta and mixed seeds

Most of the time the vegetarian option consists of boiled butternut, green beans or carrots; sometimes smothered in sugar, but almost always soggy and limp. Or there are peppers. Slimy peppers that burp up for the next 24 hours. Using similar vegetables, I made a quick spicy roasted veg dish to accompany my jeera yoghurt potato salad.


  • Carrots
  • Green beans
  • Raw sweetcorn
  • Chilli flakes
  • Packet of olives
  • Olive oil
  • Mixed seeds
  • Feta

Put the carrots and green beans in a roasting pan. Cut the kernels off the raw corn and add to the roasting dish. Remove the pips from the olives and chop coarsely and add to roasting pan. Sprinkle with chilli flakes and douse in olive oil. Roast in a 180 degree oven until crispy. Dry roast the mixed seeds and add to the roasting veg and mix through. Add the feta at the end and mix through.

Vegan version: remove the feta

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