Roasted capsicums with chickpeas, quinoa and feta

SERVES: 4

Ingredients

4 tbsp olive oil, plus extra for greasing

2 large red capsicums, halved and deseeded

2 large yellow capsicums, halved and deseeded

150g quinoa, rinsed, drained and soaked in cold water overnight

1 red chilli, finely chopped (deseed if you prefer less heat)

2 garlic cloves, crushed Grated zest of 1 lemon

1 x 400g tin of chickpeas, rinsed and drained Salt and freshly ground black pepper

8 cherry tomatoes, quartered 8 pitted black olives, quartered A small handful of capers, rinsed and drained

200g feta, drained and crumbled

A small handful of mint leaves, finely chopped

Method

Preheat the oven to 180C. Grease a large baking dish.

Place the capsicum halves in the dish cut-side up and place in the oven for 10 minutes.

Meanwhile, drain the quinoa well and mix together with the chilli, garlic, lemon zest and chickpeas. Season to taste with salt and pepper.

Distribute the mixture evenly between the capsicum halves.

Scatter each half with 4 cherry tomato quarters, 4 black olive quarters and a few capers.

Drizzle with the olive oil and then return to the oven to roast for a further 30 minutes.

Remove from the oven. Scatter with feta and mint leaves and serve immediately.