Table-for-one deli tapas

Serves: 1 (with next-day leftovers) Prepare & Cook:

Ingredients

  • 400g can spinneysFOOD Chick Peas
  • 100g spinneysFOOD Roasted Peppers, roughly sliced, plus 130ml oil
  • zest and juice of 1 lemon
  • 1 tbsp chopped spinneysFOOD Parsley
  • ½ red pepper focaccia, from the bakery, cut into strips
  • 100g block feta, from the deli
  • 1 tbsp spinneysFOOD Freeze Dried Oregano
  • 150g Mediterranean olives, from the deli

Method

  1. In a bowl, toss together the chick peas, roasted peppers and 90ml oil, the lemon zest and juice and parsley.
  2. Set a griddle pan over a high heat. Coat the focaccia in 1 tbsp reserved oil and cook for 10 minutes, or until crisp and golden.
  3. Top the feta with the remaining pepper oil and the oregano. Serve with the chick peas, crisp focaccia and deli olives and peppers.

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