Veggie-loaded flatbread

• red onion↗½ small

  sliced into thin wedges

• olive oil↗2 tbsp tbsp

  plus an extra drizzle, to serve

• cherry tomatoes↗70g g
• canned chickpeas↗200g g

  drained

• small garlic clove↗1

  crushed

• tahini↗½ tbsp tbsp
• lemon↗½

  zested and juiced

• flatbread↗1
• mixed pitted olives30g g
• vegetarian feta↗20g g

  crumbled

• basil↗small handful of

  shredded

Step-by-step instructions

1. 1

   Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.

2. 2

   Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.

3. 3

   Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.