Roasted seosonal vegetables, crucnhy chickpeas, tangy feta cheese dressed with a luscious dressing of balsamic glaze, pine honey & walnuts; Tish Wonders’ recipe celebrates the big bold sunny flavours of the summer.


1 red pepper

2 medium courgettes

1 large aubergine

200g cherry tomatoes

2 tbsp Odysea extra-virgin olive oil

pinch sea salt

1 tsp dried oregano

75g Odysea organic feta

5-7 basil leaves (optional)


Balsamic, honey & walnut dressing


4 tbsp Odysea extra-virgin olive oil

1 tsp Odysea balsamic glaze

1 tsp Odysea Pine & Fir Tree Honey

20g fresh mint

½ tsp grain mustard

¼ finely diced red onion

5 chopped walnuts

sea salt & black pepper (to taste)




1 cup cooked chickpeas

1.5 tbsp Odysea extra virgin olive oil

sea salt & black pepper (to taste)

1 tsp dried oregano

1 tsp dried garlic powder

½ tsp paprika


Serves 4-6 as a side dish


  1. Preheat oven to 190C. Chop and slice the aubergine, pepper, courgette whilst keeping the cherry tomatoes whole. Place all vegetables onto a baking tray, drizzle with extra-virgin olive oil making sure all vegetables are covered. Season with sea salt and dried oregano. Place tray into oven for 25 minutes.
  2. Prepare the balsamic, honey and walnut dressing by placing all ingredients into a bowl and mix.
  3. Place all chickpea ingredients into a bowl and mix. Heat a pan on a medium heat. Place the coated chickpeas into the pan and mix for 3-4 minutes until chickpeas are golden and crunchy.
  4. To serve, remove roasted vegetables and place on a large serving dish. Scatter over fresh basil and crunchy chickpeas. Drizzle over the balsamic, honey and walnut dressing. Finish off by crumbling over the feta.