Summer Roast

Summer Roast

A delicious alternative to your traditional Sunday roast.

As a nation we are becoming increasingly more interested in cooking with foods originating from other countries.

 Food is something of a fashion statement. We are becoming far more creative with our dishes and our taste buds are becoming accustomed to this new way of eating.

I put together a simple summery roast for a few friends a couple of weeks ago and it went down a treat. Easy to cook, nice to share, packed with fresh seasonal vegetables with a Greek twist.

Ingredients

6 chicken thighs or breasts

Cherry Tomatoes

Chopped red onion

Pitted black olives

Asparagus spears

Red peppers

Garlic

Courgettes

Small new potatoes

Lemon juice

Thyme, salt, pepper

Feta cheese to crumble over at the end

Method

Cook chicken, thyme, salt, pepper and a little of the onion on top (for flavour) in a large greased tin at approx 150degrees 20 minutes

Then remove from oven and arrange all other vegetables around the chicken aside from the potatoes and place back in the oven for a further 15 minutes.

In this time, boil new potatoes for 10 minutes and then add them in as well to crisp up.

Remove from oven and crumble feta cheese over the entire dish.

Serve in tin with some fresh watercress on the side.

Accompany with a chilled bottle of dry white wine or Rose.

X