Name: Sweet pepper and chickpea salad with roasted garlic dressing
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1 garlic head; 60 ml lemon juice; 5 ml Dijon mustard; 125 ml olive oil; 30 ml fresh parsley chopped; 15 ml fresh chives chopped; 2 pepper yellow and red, deseeded and halved; 1 chickpeas tinned and drained; 100 g feta cheese crumbled; pea shoots

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Ingredients (10)

DRESSING:

1	garlic — head
60 ml	lemon juice
5 ml	Dijon mustard
125 ml	olive oil
30 ml	fresh parsley — chopped
15 ml	fresh chives — chopped

Salad:

2	pepper — yellow and red, deseeded and halved
1	chickpeas — tinned and drained
100 g	feta cheese — crumbled
	pea shoots

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Method:

Preheat oven to 200°C.

Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil.

Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes.

Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil and blend to form a dressing. Pour into a jug and stir in the freshly chopped parsley and chives.

Peel the skins off the roasted peppers and discard. Slice the peppers and toss together with the chickpeas, feta cheese and pea shoots or watercress. Drizzle the salad dressing over the salad. Season to taste with salt and freshly ground black pepper.