11/26/2025
This incredible salad is my new favourite!
It’s a combo of random things I had in my fridge that happened to work extremely well together.
First, you must make the , 5 star recipe: Sheet-Pan Feta with Chickpeas and Tomatoes. While making that, you also roast a bunch of peppers. Once they are both ready, you simply add the two to a bed of baby arugula, tear some fresh basil leaves and sprinkle with chili paper flakes. Then finish with a drizzle with your best extra virgin olive oil.
OMG, you’ve done it. All the flavours of pizza (according to my office manager Calyn) with naturopath-approved incredients!
SAVE THIS RECIPE AND ENJOY!
For the Sheet-Pan Feta with Chickpeas and Tomatoes, you need:
3 cups of cooked chickpeas, drained, rinsed and shaken dry
2 pints cherry tomatoes
1 shallot, minced
1/4 cup extra-virgin olive oil
2 tbsp honey
1 tsp chili pepper flakes
pinch of salt
2 blocks of goat’s or sheep’s milk feta (6 - 8 ounces), crumbled into large chunks
For the Roasted Peppers, you need:
4 yellow, orange and/or red peppers, sliced
2 tbsp olive oil
For the rest of the salad, you need:
5 oz of baby arugula
a few sprigs of fresh basil
pinch of chilli pepper flakes
2 - 3 tbsp of your best extra virgin olive oil
First, preheat your oven to 400 degrees.
Place all your ingredients for the Sheet Pan Feta dish on a sheet pan and mix well.
Roast until feta and tomatoes are soft, around 30 minutes.
Place all your sliced peppers on a separate sheet pain. Add evoo and mix well.
Roast until soft and charred, around 15 minutes.
Then add your roasted ingredients to a large bed of arugula, torn basil leaves, chilli pepper flakes and your best quality olive oil.
Mix well then serve or enjoy right away.
Or keep all the ingredients in the fridge and warm the roasted dishes up and prepare the salad one bowl at a time when you’re hungry!
Buon appetito! 💛
