Warm chickpea salad, ideal as a weekend lunch or weekday supper
Nutrition per serving
1 red onion, cut into wedges
2 courgettes, thickly sliced
1 red onion, seeded and cut into large chunks
375g ripe tomatoes, halved
5 tbsp olive oil
juice of half lemon
3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
2 x 400g cans chickpeas, drained
100g feta cheese, cut into cubes
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.
Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.
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.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE (tr.term_taxonomy_id IN ( 413, 14 )) AND p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 3551 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16