Roast Summer Vegetables

Ingredients

1 garlic bulb separated into cloves and skinned
2 lemons cut into small wedges
4 tbsp olive oil
3 large red peppers deseeded and cut into chunks
3 small red onions cut into wedges
4 large courgettes cut into wedges
200 g packet feta cheese crumbled into chunks
400 g can chickpeas drained
crusty bread to serve

Method

  1. Toss the whole cloves, peppers, onions and courgettes into the olive oil, and put into a roasting tray.
  2. Roast in the oven for an hour at 200℃.
  3. Add the feta, chickpeas and lemon wedges to the roasted veg and cook for 10-15 mins, to warm through in the oven.

Serve with crusty bread to soak up any juices.

Salmon Broccoli Ring

Ingredients

some onion
some red pepper
some broccoli
some cooked salmon
some Gruyère cheese
1 handful dill
1 or 2 cloves garlic
1 small jar mayonnaise
1 pack flaky pastry

Method

  1. Finely chop/grate all the vegetables and salmon into a large bowl.
  2. Add the dill and mayonnaise and stir thoroughly.
  3. Roll out the pastry thinly and cut into long thin triangles (approx. 3 cm x 20 cm).
  4. Place the pastry triangles overlapping in a circle on a pizza stone in a circle. Roll them together where they overlap.
  5. Place the mixture in a circle on the pastry and bring the points of the triangle over to make a ring.
  6. Cook in the oven for 30 mins, or until the pastry is golden.
  7. Serve hot or cold with new potatoes and a salad.