Roasted tomatoes with feta & chickpeas
3
Points®
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 tablespoon(s), extra virgin
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Red onion
½ small, finely sliced
Cucumber
1 individual, extra large, deseeded, sliced
Olive Oil
2 teaspoon(s)
Red wine vinegar
⅓ tablespoon(s)
Lemon
½ zest(s) of 1, plus wedges
Lemon Juice, Fresh
1½ tablespoon(s)
Parsley, fresh
½ tablespoon(s), chopped, plus some leaves to garnish
Mint, Fresh
½ tablespoon(s), 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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