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Photo of Roasted tomatoes with feta & chickpeas by WW

Roasted tomatoes with feta & chickpeas

3 - 5
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
There’s no better way to bring out tomatoes deep, delicious flavour than roasting. It’s a simple method, but guarantees heaps of taste.

Ingredients

Tomato

800 g, multicoloured tomatoes

Garlic

3 clove(s), finely sliced

Olive Oil

1 tablespoons, extra virgin

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Red onion(s)

½ small, finely sliced

Cucumber

1 individual, deseeded, sliced

Olive Oil

2 teaspoons

Red Wine Vinegar

⅓ tablespoons

Lemon(s)

½ zest(s) of 1, plus wedges

Lemon Juice, Fresh

1½ tablespoons

Parsley, fresh

½ tablespoons, chopped, plus some leaves to garnish

Mint, Fresh

½ tablespoons, chopped, plus some leaves to garnish

Light Feta Cheese

70 g

Instructions

  1. Preheat the oven to 160°C, 140°C fan, gas mark 3. Halve the tomatoes and put them onto a large lipped baking tray with garlic cloves. Drizzle with olive oil, season and roast in the oven for 1 hour, allow to cool and roughly chop.
  2. Drain and rinse a tin of chickpeas and put in a bowl with the chopped tomatoes, red onion and cucumber slices.
  3. To make the dressing, mix the olive oil, red wine vinegar, lemon zest, lemon juice, parsley and mint.
  4. Toss the salad with the dressing until combined, then crumble over feta. Serve with lemon wedges.

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