Flash Roasted Green Veg



INGREDIENTS (3-4 PORTIONS)



8 thin green Turkish peppers ( or 3 green peppers)

4 red onions, cut into thin wedges

200g fresh or frozen peas

4 bunches Little Gem lettuce, halved

1 leek, cut into rounds

1 bunch of spring onions

Sea salt and freshly ground black pepper

Turkish chile powder (pul biber)

Extra-virgin olive oil

200 g feta,(or make a tahini dressing instead)

400 g can of chickpeas, drained

Zest and juice of 1 unwaxed lemon

Bunch of thyme 2 cloves of garlic, finely chopped

3 large flatbreads (preferably wholegrain)



INSTRUCTIONS


1. Preheat your oven to 220°C


2. Put all the vegetables on a baking sheet—you may need two if you have smaller ones—then season liberally with salt and pepper and sprinkle over 2 good pinches of the pul biber. Drizzle generously with olive oil and put into the very hot oven to roast for 25 minutes. You want the oven to be quite fiercely hot so that everything will char. Turn your vegetables a couple of times while they cook.


3. On another baking sheet, lay 1/3rd feta on one side and the chickpeas on the other. Drizzle a splash of oil over the chickpeas and toss to coat. Top the feta with a little more pul biber, half the lemon zest, and the thyme tips. Put this into the oven on the rack underneath the veg.


4. Meanwhile, make the dressing. Chop all the herbs and put them in a bowl with the remaining lemon zest and almost all the juice, plus 4 tablespoons of olive oil, vinegar, and maple syrup.


5. When the vegetables are nearly done, squeeze the last of the lemon juice over the top, scatter with the garlic, and return the baking sheet to the oven for a couple of minutes.


6. Serve the roasted vegetables, topped with chickpeas, chunks of feta, the herb dressing, and Turkish flatbread


7. note: keep the rest of the feta in the fridge to heat up with the leftover flash green veg (as its best baked fresh)



ALTERNATIVES


vegan alternative - make a tahini dressing instead of using feta. To do this mix 2 tbsp tahini, with a pinch of salt, and the juice of half a lemon. You can add some chili flakes too. Drizzle on top of the veg and serve.

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