A tray of peppers, chickpeas and warm feta
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Feta holds its shape in the oven while its edges soften. Give the peppers a head start so the cheese does not wait on hard vegetables. Chickpeas turn the tray into lunch rather than merely a side dish.
For 2 portions, use 2 peppers cut into 2cm strips, 1 × 400g tin chickpeas drained and rinsed, 150g feta, 2 tablespoons olive oil, ½ teaspoon dried oregano, 1 tablespoon lemon juice and parsley. Contains milk.
Heat the oven to 210°C conventional/190°C fan. Toss washed pepper strips with half the oil and roast for 15 minutes. Add chickpeas and remaining oil, stir, then set feta in the centre and add oregano. Roast for 15–20 minutes more until peppers are tender, chickpeas hot and cheese warm throughout.
Add lemon and washed chopped parsley at the table. Allow 40 minutes. Taste before adding salt because feta contributes plenty. Serve with bread if wanted, checking its allergens. Cool spare portions promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot.