Serves 4
Preparation time: about 15 min
Roasting time: about 40 min
- 600 g ripe cherry tomatoes
- 2 cloves of garlic, peeled
- 1 red onion, quartered
- 1 can (410 g) chickpeas, drained
- 100 g olives, pitted
- handful of fresh basil
- salt and freshly ground black pepper
- 60 ml olive oil
- 20-30 ml balsamic vinegar
- 100 g feta cheese, crumbled
1. Preheat the oven to 180 °C and grease a roasting tin with oil.
2. Halve the tomatoes and arrange them in the roasting tin, cut side facing up.
3. Arrange the garlic, onion, chickpeas, olives and basil among the tomatoes.
4. Season with salt and pepper and drizzle the olive oil and balsamic vinegar on top.
5. Bake for 20-30 minutes or until browned and done.
6. Scatter the feta cheese on top and return to the oven for about 5 minutes.
7. Garnish with basil and serve with freshly baked bread.
