Roasted Butternut, Onion, Feta and Tomato

Serve this salad on the side or use it as a vegetarian bread filling.


  • 2 medium butternuts ± 2 kg
  • 5 medium onions
  • 2 T (30 ml) sugar
  • Ina Paarman's Green Onion Seasoning
  • 1 x 300 ml Ina Paarman's Classic Balsamic Vinaigrette
  • 250 g tub of feta cheese
  • 500 g baby rosa or cherry tomatoes
  • 1 punnet rocket leaves

Adjust oven rack to middle position. Preheat the oven to 200°C. Peel the butternut, remove seeds, and cut into 2 cm x 2 cm cubes. Place in a shallow ovenproof dish. Peel and cut each onion into eight wedges from top to bottom. Add the onion wedges to the butternut and sprinkle sugar over. Season generously with Green Onion Seasoning. Shake and pour the whole bottle of Vinaigrette over and toss to mix together. Roast uncovered for 1¼ hours. After 45 minutes stir, add cubed feta to roast with vegetables for the final half an hour.

Cut the baby tomatoes in half lengthwise. Season with Green Onion Seasoning and toss the raw tomatoes with the hot vegetables as soon as they come out of the oven. Leave to cool.

To serve, dish into a large bowl or platter and top with rocket leaves.



To make a deluxe version, add ½ packet of Ina’s drained Sundried Tomato Quarters, when adding the fresh tomatoes.

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