500 g (1 bag) Europe's Best® Romanesco Concerto™, frozen
15 mL (1 tbsp) olive oil
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) pepper
2 medium tomatoes, cut in 8 wedges
375 mL (1 1/2 cups) diced cucumber
125 mL (1/2 cup) olives
30 mL (2 tbsp) olive oil
45 mL (3 tbsp) lemon juice
250 mL (1 cup) crumbled feta
30 mL (2 tbsp) chopped fresh dill
1. On a parchment-lined shallow baking dish or baking sheet, spread Europe’s Best® Romanesco Concerto™ and drizzle with olive oil. Roast in a preheated 210 °C (425 °F) oven for 25 minutes or until vegetables are tender and most of juices have evaporated. Remove and cool to room temperature.
2. Place roasted vegetables into a shallow serving dish. Arrange tomatoes, cucumber and olives over vegetables. Drizzle with oil, lemon juice, and salt and pepper to taste. Toss gently.
3. Sprinkle with crumbled feta and dill.
Salad can be made and refrigerated four hours ahead of time.