Greek-inspired autumn salad

Ingredients:

¼ cup olive oil

2 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon sugar

1 teaspoon dried oregano

2 large red onions

2 big capsicums

50g olives

100g cherry tomatoes

50g Angel Food feta, diced

To serve: hummus (shop-bought or homemade) and fresh herbs (e.g. dill, basil, parsley or chives)

Instructions:

1.        Preheat oven to 200C.

2.        Measure the oil, vinegar, salt, sugar and oregano into a large bowl, and stir to combine.

3.        Cut the ends off the red onions then peel them, halve them and cut into slices. (If I’d remembered, I would have kept a few slices aside and diced them finely to sprinkle raw over the finished dish – for the added pop of colour and texture.) Put them into the oil and vinegar mix, stir so that every piece of onion is coated. Once the oven comes up to temperature, lift the onion pieces out with a slotted spoon and spread them evenly on a baking tray in the oven. Set a timer for 10 minutes.

4.        Cut the capsicums into pieces similar in size to the onion slices and put them in the remaining oil and vinegar mix, with the olives.

5.        When the 10-minute timer goes, add the capsicum and olives to the baking tray, and the cherry tomatoes. Grind some fresh black pepper over all the veges, then return them to the oven for another 15 to 20 minutes, until they are cooked to your satisfaction.

6.        Serve hot or warm on a large plate with a big dollop of hummus in the centre, the warm roast veges surrounding the hummus and the cubes of feta tucked in amongst the veges. Sprinkle with your favourite fresh herbs. Lovely served with plain couscous and a stack of crisp cos lettuce leaves.