Serves 6
Preparation Time 25 minutes
Cooking Time 30-40 minutes
Oven Temperature 200°C

Dressing

• 1 medium-sized head of garlic
• 60ml lemon juice
• 5ml Dijon mustard
• 125ml olive oil
• 30ml freshly chopped parsley
• 15ml freshly chopped chives

Salad

• 2 red and 2 yellow peppers, halved and seeded
• 1 can chickpeas, drained
• 100g feta cheese, crumbled
• pea shoots or watercress

1 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.

2 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.

3 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.

4 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. Text and image: Ideas magazine