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Roasted peppers with chickpeas, quinoa and feta
Serves Serve 4 as a main or 8 as a starter Starters and mains
Ingredients
- 4tbsp olive oil, plus extra for greasing
- 2 large red peppers, halved and deseeded
- 2 large yellow peppers, halved and deseeded
- 150g quinoa, rinsed and soaked in cold water overnight
- 1 red chilli, finely chopped (deseeded if you prefer less heat)
- 2 garlic cloves, crushed
- zest 1 lemon
- 1 x 400g can chickpeas, rinsed and drained
- 8 cherry tomatoes, quartered
- 8 black olives, pitted and quartered
- small handful capers, drained and rinsed
- 200g feta, drained and crumbled
- small handful mint leaves, finely chopped
Method
Preheat the oven to 180C/350F/ Gas 4. Grease a large baking dish. Place the pepper halves in the dish cut-side up and place in the oven for 10 minutes.
Meanwhile, drain the quinoa and mix with the chilli, garlic, lemon zest and chickpeas then season. Spoon the mixture evenly into the pepper halves. Scatter each half with 4 cherry tomato quarters, 4 black olive quarters and a few capers. Drizzle with the olive oil and return to the oven for a further 30 minutes.
Remove from the oven. Either scatter with feta and mint leaves and serve immediately, or cool (you can cover them and keep in the fridge for 2 or 3 days) and then scatter with feta and mint before serving at room temperature. Serve 2 halves per person for a main course or 1 as a starter or part of a buffet.
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