CONNECTIONS to HEALTH

Warm Chickpea Salad This is delicious and heart warming on a cold winter lunch time. It is full of vitamins, minerals and fibre. 1 red onion, cut into wedges 2 courgettes, thickly sliced 1 pepper, seeded and cut into large pieces 400gm/14 oz tomatoes, halved Large dash of olive oil Juice of ½ lemons Chopped mixed fresh herbs to suit 2, 400g cans chickpeas, drained 100g/4oz feta cheese, cut into cubes Preheat the oven to 220°C/Gas mark 7. Put the chickpeas and vegetables into a shallow roasting tin and season with salt and black pepper. Drizzle half of the oil over the vegetables. Roast the vegetables for 30 minutes or until the vegetables are cooked, stir half way through. Mix the remaining olive oil and lemon juice and season, stir in the herbs. Allow the vegetables to cool for a few minutes, tip into a bowl and toss in the dressing. Add the feta cheese.

© The Ishta Centre, 26 Kings Avenue, Stone, Staffordshire, ST15 8HD