Roasted Vegetable Salad with Chickpeas, Feta & Lemon

Ingredients

• 1 pccourgette
• 1 pcred pointed pepper
• 1 pcred onion
• 2 clovesgarlic
• 240 gchickpeas — drained
• 150 gcherry tomatoes
• 100 gfeta
• 2 tbspolive oil
• 1 tspsmoked paprika
• ½ tspground cumin
• ½ tspdried oregano
• 0.5 pclemon
• 2 tbspfresh basil leaves
• ¼ tspfine salt
• freshly ground black pepper

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper.

2. 2

   Cut the courgette into half slices, the pointed pepper into coarse pieces and the red onion into wedges. Peel the garlic and chop finely.

3. 3

   Spread the courgette, pepper and onion over the baking tray. Mix with 1½ tbsp olive oil, smoked paprika, cumin, oregano, garlic, salt and black pepper.

4. 4

   Roast the vegetables for 15 minutes. Then add the drained chickpeas, toss everything and roast for another 15 minutes.

5. 5

   Meanwhile, halve the cherry tomatoes.

6. 6

   Remove the vegetables from the oven and let them cool for about 5 minutes. Then mix with the cherry tomatoes, ½ tbsp olive oil and 1 tbsp fresh lemon juice.

7. 7

   Divide the salad between two plates. Crumble the feta roughly over the top and scatter the basil leaves. Finish with some freshly ground black pepper.