Meals and Courses

  • 500 g (1 lb) red peppers, halved and deseeded
  • 4 tablespoons olive oil
  • 2 x 400 g (13 oz) cans chickpeas, drained and rinsed
  • 150 g (5 oz) feta cheese, crumbled
  • 1 red chilli, deseeded and finely sliced
  • 75 g (3 oz) rocket leaves or baby leaf spinach
  • 125 g (4 oz) cherry tomatoes, quartered
  • handful of mint, chopped
  • handful of coriander, chopped
  • drizzle of red wine vinegar
  • black pepper

Put the red peppers on a baking sheet, drizzle over half the olive oil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes, turning after 5 minutes. Peel off the skins and slice the flesh.

Remove from the oven and place in a large serving bowl. Add the chickpeas, feta, chilli, rocket leaves or spinach, tomatoes and herbs to the serving bowl and mix together with a large spoon.

Drizzle the remaining olive oil over the salad, add the red wine vinegar, season with pepper and gently mix.

Serve the salad with grilled meats or fish, or with a gluten-free warmed pitta bread.

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