CHICKPEA & FETA SALAD WITH BALSAMIC GLAZE, HONEY & WALNUT DRESSING
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.
Ingredients
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
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)
Chickpeas
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
Instructions
- 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.
- Prepare the balsamic, honey and walnut dressing by placing all ingredients into a bowl and mix.
- 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.
- 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.