Starter
Roasted Feta with Vegetables and Chickpeas
55 minServes 4Nutri-Score C€€
C
55 min
55 minRoasted Feta with Vegetables and Chickpeas
what you need
Ingredients
feta (one brick)Dairy200 g
lemon (sliced)Produce1 piece
red onion (large wedge cut)Produce1 piece
bell pepper (cut into bite-size pieces)Produce1 piece- green onion (smashed)Produce3 pieces
- artichoke hearts (smashed)Produce150 g
- cherry tomatoes (whole)Produce200 g
garlic (whole cloves)Produce5 pieces
rosemary (sprigs)Spices2 pieces
chickpeas (cooked, drained)Pantry120 g
olive oil (good quality, for drizzling)Pantry60 ml
saltSpices4 g
black pepper (freshly ground)Spices2 g- pita bread (warm, or naan, for serving)Bakery4 pieces
per serving
Nutrition
273kcal
- Carbs
- 24 g
- Proteins
- 10 g
- Fat
- 16 g
what you’ll use
Tools
Baking dish
Oven
fork
step by step
Method
- Step 1
Prepare the vegetables
- Slice the lemon.
- Cut a large wedge of the red onion.
- Cut the bell pepper into bite-size pieces.
- Smash the green onion and the artichoke hearts.
- Step 2
Assemble in the dish
- Place the feta brick in a 9x9 roasting dish.
- Add the tomatoes, green onion, artichokes and bell pepper.
- Tuck in the red onion and lemon slices, then add the whole garlic cloves, rosemary and chickpeas.
- Drizzle generously with olive oil and season generously with salt and pepper.
- Step 3
Roast
- Bake at 200 °C for 45 minutes, until the vegetables are tender and the feta is soft.
- Step 4
Mash and serve
- Remove from the oven and let cool slightly.
- Smash the feta with a fork and mix all the flavors together.
- Scoop onto warm pita or naan and serve.