- ½ small red onion, sliced into thin wedges
- 2 tbsp olive oil, plus an extra drizzle, to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 70g cherry tomatoes
- 200g canned chickpeas, drained
- 1 small garlic clove, crushed
- ½ tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- ½ lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 flatbread
- 30g mixed pitted olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 20g vegetarian feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- small handful of basil, shredded
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Make it veganSwap out the feta for extra veggies, such as marinated peppers or artichokes.