A serving dish with smoky roasted veg, marinated feta & lime

Smoky roasted veg, marinated feta & lime

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 55 mins


Serves 4

Give your vegetarian brunch a punch of big flavours, with cumin, lime and sweet smoked paprika. It takes a while to prep, but there’s little hands-on cooking time

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal422
  • fat29g
  • saturates10g
  • carbs21g
  • sugars13g
  • fibre8g
  • protein15g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 large cauliflower (800g-1kg)



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 small butternut squash
  • 2 tbsp olive or vegetable oil, plus 1 tsp
  • 1 tbsp sweet smoked paprika
  • 1 tbsp whole cumin seeds, crushed
  • 1 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 lime, juiced



    The same shape, but smaller than…

For the feta

  • 4 tbsp olive oil (extra virgin ideally)
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, thinly sliced
  • 1 garlic clove, lightly bashed
  • 2 rosemary sprigs
  • 200g pack feta, drained



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…


  1. Heat oven to 200C/180C fan/gas 6. Break the cauliflower into florets. Trim then chop the thick stem into small chunks and keep any leaves. Halve the squash lengthways, scrape out and keep the seeds, then cut the flesh into 5mm half moons. Put the veg in a roasting tin with 2 tbsp oil, the spices and some seasoning, then rub with your hands to coat. Roast for 45 mins, turning the veg a few times, until golden and tender. Add the leaves (large ones shredded) halfway through.

  2. For the feta, pour the oil into a pan, add the chilli, garlic, rosemary and some pepper and heat for 5 mins. Put the feta in a dish, and pour the oil and aromatics over it. Leave at room temperature while you finish cooking, basting regularly so it soaks up the oil.

  3. Rinse the squash seeds in a sieve, shake off as much water as you can, then toss with 1 tsp oil in a roasting tin.

  4. Take out the veg and reduce oven to 180C/160C fan/gas 4. Roast the seeds for 5 mins, splash with soy, then cook until dark and crisp, about 5 mins more.

  5. Put the veg on a platter and douse with lime juice. Sit the feta on top, spoon the oil around and sprinkle with the seeds. Serve with crusty bread or flatbreads.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?