Warm chickpea salad

• red onion↗1

  cut into wedges

• courgettes↗2

  thickly sliced

• red pepper↗1

  seeded and cut into large chunks

• ripe tomato↗375g g

  halved

• olive oil↗ tbsp
• juice of half lemon
• mixed fresh herbs tbsp

  or parsley

• chickpeas

  drained

• feta cheese↗100g g

  cut into cubes

Step-by-step instructions

1. 1

   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.

2. 2

   Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.

3. 3

   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.