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Cook:55 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 371
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fat 23g
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saturates 5g
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carbs 28g
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sugars 0g
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fibre 7g
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protein 15g
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salt 1.62g
Ingredients
- 1 red onion, cut into wedges
- 2 courgettes, thickly sliced
- 1 red onion, seeded and cut into large chunks
- 375g ripe tomatoes, halved
- 5 tbsp olive oil
- juice of half lemon
- 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
- 2 x 400g cans chickpeas, drained
- 100g feta cheese, cut into cubes
Method
Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
