Red Pepper Feta Dip with Roasted Potatoes & Chickpeas

 

Ingredients

For the Potatoes & Chickpeas:

• 2 large baking potatoes
• 1 tin (400g) chickpeas, drained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp flaky salt
• 1 tsp black pepper

For the Red Pepper Whipped Feta:

• 1 whole roasted red pepper (jarred)
• 200g feta cheese
• 150g Greek yogurt
• 3 cloves of roasted garlic
• Juice of 1 lemon
• 1 tbsp oil from the jarred red peppers
• 1 tsp black pepper

For the Walnut/Pepper/Parsley Dressing:

• 1 whole roasted red pepper (jarred)
• 20g fresh parsley
• 20g walnuts

Instructions

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare Potatoes and Chickpeas:

   • Cube the potatoes and add them to a baking dish along with the chickpeas.
   • Toss the potatoes and chickpeas in olive oil, thyme, rosemary, flaky salt, and black pepper.
   • Add a halved lemon and a whole head of garlic (unpeeled) to the dish.

3. Roast:

   • Place the dish in the oven and roast for 45 minutes. After 30 minutes, remove the lemon and garlic, and flip the potatoes to ensure even cooking.
   • Return the dish to the oven and continue roasting until the potatoes are golden and crispy.

4. Make Red Pepper Whipped Feta:

   • While the potatoes and chickpeas are roasting, make the whipped feta. Combine the roasted red pepper, feta cheese, Greek yogurt, roasted garlic, lemon juice, oil from the jarred peppers, and black pepper in a blender or food processor.
   • Blend in pulses until smooth and creamy. Chill the dip in the fridge while you prepare the rest of the dish.

5. Prepare Walnut/Pepper/Parsley Dressing:

   • Finely dice the second roasted red pepper, fresh parsley, and walnuts. Mix them together to make the dressing.

6. Assemble the Dish:

   • Once the potatoes and chickpeas are cooked, toss them with the walnut, pepper, and parsley dressing, reserving a quarter of the dressing for garnish.
   • Spread the whipped feta over a serving plate. Top with the roasted potatoes and chickpeas.
   • Drizzle with the remaining dressing and sprinkle with chili flakes if desired.

Notes

• Storage: Store both the roasted potatoes and chickpeas and the red pepper whipped feta in airtight containers in the refrigerator for up to 3-5 days.
• Freezing: You can freeze the red pepper whipped feta dip, but be aware it may change in consistency upon defrosting.

Enjoy your flavorful and satisfying dish!