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Dairy
Easy
1 Hour
Diets 
A vibrant explosion of color and layered flavor, this salad pairs charred roasted veggies with salty feta and a bright herby dressing. It really dresses up your milchig seudah.
2 handfuls Beleaves Romaine Lettuce, chopped, or baby greens
4 ounces (110 grams) Ta’amti Feta Cheese, grated
handful roasted pumpkin seeds, for garnish (optional)
12 ounces (340-grams) frozen green beans, rinsed and patted dry
3 rainbow-colored carrots, peeled and cut into thick slices
1–1 and 1/2 cups frozen corn, rinsed and patted dry
2 tablespoons Gefen Olive Oil, or as needed
salt, to taste
pepper, to taste
sesame seeds, to taste
sumac, to taste
garlic powder, to taste
smoked paprika, to taste
3 mini red peppers, sliced into rings
Gefen Olive Oil, for drizzling
salt, to taste
1 teaspoon natural maple syrup
3/4 cup plain yogurt or Greek yogurt
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
3 full tablespoons fresh parsley, washed and finely chopped
1 small clove garlic, crushed or 1 cube Gefen Frozen Garlic
pinch of salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.
Place red pepper rings on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 10 minutes. Remove from oven and drizzle with maple syrup. Set aside.
Lay each vegetable in a different part of a second baking sheet in a single layer. Toss with olive oil, salt, and pepper. Add sesame seeds to the green beans, sumac to the carrots, and garlic and smoked paprika to the corn, mixing each separately. Bake for 25 minutes, mixing halfway through.
Remove corn and green beans from the oven and place separately in two small bowls. Bake the carrots for another 10–15 minutes, or until they’re slightly charred. Remove from oven and allow to cool to room temperature.
Combine all ingredients in a bowl. Taste and adjust seasoning, if desired.
Line an oval or round platter with lettuce. Place clusters of roasted green beans, carrots, and corn strategically on the platter. Fill in the gaps with feta cheese. Drizzle with dressing or serve dressing on the side.
Garnish with roasted red pepper rings. Sprinkle with pumpkin seeds, if desired.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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