- Serves: 1-2
- Cook Time: 1 hour 20 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g canned, drained chickpeas
- 3 tbsp extra virgin olive oil
- 1 red pepper
- 2 white or yellow pepper
- 1 large mild green chilli, pricked a few times with a fork
- 1 lemon, halved
- 2 spring onions, trimmed, halved lengthways
- 1 banana shallot, thinly sliced
- 1 small bunch seedless red grapes, halved
- 1-2 tsp white wine vinegar
- 3 tbsp chopped mint
- 100 g feta cheese
- 2 tbsp chopped dill
1. Preheat the oven to 220C/200C fan/gas 7. Dry the chickpeas with kitchen paper, toss with 1 tablespoon of the olive oil and spread out on a baking tray. Toast in the oven for 30-40 minutes, or until crisp, shaking the tray every 5 minutes to prevent them sticking. Set aside to cool.
2. Roast the peppers and chilli for 30 minutes or until softened and the skin is blistered and blackened in places. Alternatively do this under a hot grill or over a gas flame or barbecue. Transfer them to a bowl while still hot, cover with cling film and set aside for a few minutes to soften in their own steam.
3. Heat a griddle pan until hot. Place the lemon, cut-side-down, and spring onions onto the griddle and cook for 4-5 minutes until charred in places.
4. In a bowl, gently combine the shallot, grapes, white wine vinegar, remaining olive oil and 2 tablespoons of the chopped mint. Squeeze over juice from half of the charred lemon and add more vinegar or olive oil according to taste. Set aside while you finish the salad.
5. Using you fingers, peel the charred skins off the peppers and chilli (they should come away easily). Cut each in half, remove the seeds and chop the flesh into strips.
6. To serve, layer the peppers, chilli and griddled spring onions on a serving plate. Using a vegetable peeler, shave thin strips of feta on top of the vegetables then arrange the grape and shallot salad and dressing on top. Scatter over the remaining mint, dill and a squeeze of charred lemon, followed by the toasted chickpeas. Serve.
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