samedi 29 février 2020

Warm chickpea salad

› 1 red onion, cut into wedges
› 2 courgettes, thickly sliced
› 1 red pepper, cut into large chunks
› 375 g of tomatoes, halved
› 50 ml of olive oil
› juice of ½ a lemon
› 2 x 400 g tin of chickpeas, rinsed and drained
› 100 g of feta, cut into cubes
1. Preheat the oven to 220°C / 425°F / Gas Mark 7
2. Put onion, courgettes, pepper and tomatoes on a shallow baking tray.
3. Drizzle with 20 ml of olive oil and stir
4. Roast for 30 minutes, stirring halfway through, until vegetables are
cooked and beginning to brown
5. Mix the lemon juice and remaining olive oil in a bowl for the dressing
6. When the vegetables are cooked, allow them to cool for 5 minutes
7. Place the vegetables into the bowl of the dressing, along with the
chickpeas and feta cheese
8. Stir and serve