- 1 red onion, cut into wedges
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 courgette, thickly sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 red onion, seeded and cut into large chunks
- 375g ripe tomato, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice of half lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 x 400g cans chickpeas, drained
- 100g feta cheese, cut into cubes
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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.