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Honey Mustard Roasted Veg with Chickpeas and Feta

Updated: Dec 16, 2020

This is an easy, one-dish dinner you can make after work for a fast dinner; or, serve it as a warn lunch on a cold day.


Honey mustard dressing:

2T olive oil

1 t honey

1 (heaped) T fermented mustard (recipe on this blog)

Salt & pepper

1T preserved lemon, chopped fine

Juice of 1/2 - 1 lemon

Splash of apple cider vinegar (ACV), plain or flavoured

Seasonal veg of choice

1 x tin of chickpeas (or lentils)

feta or other crumbly cheese

chopped fresh herbs


Preheat oven to 200C/350F. Mix dressing ingredients together, adjust for seasoning and pour over veg. Incorporate well and roast in oven for about 30 minutes or until veg are completely cooked (and maybe a bit brown).

Remove the cooked vegetables from the oven and add the chickpeas/lentils and mix well. Top with cheese and herbs, serve.

I've been using ACV regularly and experimenting with it lately - making flavoured vinegar, bitters and other medicinal brews.

Is anyone else incorporating ACV into their cooking and into their medicine cabinet? Comment below how you use ACV in your kitchen......

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