fennel, chickpea and vegetable salad
4 baby fennel bulbs
1 red pepper
1 yellow pepper
2 long red chillies
1 red onion
8 cloves of garlic
1/4 cup olive oil
350g small cine tomatoes
400g can chickpeas
200g marinated feta
Preheat over to 180C
Rinse and drain chickpeas
De-seed and finely chop chillies
Roughly chop the rest for baking, think bite size
Put fennel, peppers, chillies, onion and garlic into roasting pan. Lather well with olive oil, season, and bake for approximately 30min. Stir and add tomatoes, then bake for another approximately 30min. Gently stir and add chickpeas, and bake for another rough 30min. Just bake all the ingredients so they’re well cooked and golden. Taste to check if they need any extra seasoning, then toss through the feta.
Yum