This satisfying veggie supper is full of summer flavours, and it’s on the table in 15 minutes
Prep:5 mins
Serves 4
400g green beans, trimmed and halved3 tbsp olive oil2 x 400g can chickpeas, rinsed and drained1 garlic clove, roughly chopped7 sundried tomatoes in oil, drained2 whole roasted red peppers from a jar1 tbsp sherry vinegar200g pack feta cheese, broken into chunks
STEP 1Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.STEP 2In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.
