Warm Veggie Salad with Feta

Ingredients

• 1 cup broccoli florets
• 1 carrot, cut into thin sticks
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 cup red cabbage, sliced
• 1/4 cup feta cheese, crumbled
• 1–2 tsp olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. Heat olive oil in a pan over medium heat.

2. Add the broccoli and carrots first, and cook for 2–3 minutes until they begin to soften.

3. Add the red and green bell peppers along with the sliced red cabbage.

4. Toss everything together and cook for another few minutes, just until the vegetables are lightly cooked but still have some crunch.

5. Season with salt and black pepper.

6. Transfer to a plate and finish with crumbled feta on top. Serve warm.

Tips: Don’t overcook the vegetables, or the salad will lose its fresh texture. Cutting the vegetables into similar-sized pieces helps them cook evenly. Feta adds a lovely salty and creamy contrast to the warm vegetables — adjust the quantity depending on how light or rich you want the salad to feel. Best served warm, soon after cooking. Pairs nicely with toast, eggs, grilled paneer, or a simple soup for a more filling meal.