|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|
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.