It is a warm Salad comprising of beans, rosted vegatables and feta cheese. It came about experimenting with leftover antipasto ingredients.


  • 250gms Green Beans

  • 100gms Pumkin

  • 1 Red onion

  • 1/2 cup Semi dried tomatoes

  • 1/2 cup Marinated capsicum

  • 1/2 cup Kalamata Olives

  • 1 pkt Feta cheese (Danish works best)

  • 100ml Olive Oil or oil tomatoes were marinated in

  • 30ml Balsamic vineger

  • 6-8 Garlic cloves

  • Rosemary

  • Salt and Pepper


  • 1.

    Cut the onion and pumkin into bit size peices and roast in oven with garlic cloves and rosemary sprigs, covering with a couple of table spoons of oil and salt and pepper. Do this with a raw red capsicum and roast of you dont have marinated capsicum.

  • 2.

    To make vinegerette, combine oil and balsamic vineger (about a ratio of 3parts oil to 1 part vineger) and salt and pepper to taste.

  • 3.

    Steam or boil beans once roasted vegatables are cooked.

  • 4.

    Assemble all ingrediants into a salad bowl, squeezing garlic out of its paper breaking it up as you mix it through. Cut feta cheese into small bite sized pieces and toss through. Dress while still warm.


For a more substantial meal you can add anything such as roast chicken, potatoes or even rare roast beef, adding mustard into the vinegarette.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings