This delicious salad makes a great midweek meal, packed with delicious veg and lightly spiced with cumin.
Preheat the oven to Gas Mark 5, 190°C, fan 170°C. In a roasting tin, toss the carrots, cauliflower, garlic and cumin seeds with the olive oil. Roast for 35-40 minutes, until tender.
Arrange the salad leaves in a serving bowl. Top with the feta and roasted vegetables and scatter over the chopped coriander.
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