Photograph of some peppersChickpea and Pepper Salad

Recipe courtesy of Jo Watson, Entier at Robert Gordons College (Serves 4-6)


600g cooked chickpeas
2 red peppers, halved and de-seeded
1 yellow pepper, halved and de-seeded
1 red onion
4 plum tomatoes
15ml olive oil
30g fennel seeds
Small bunch of chopped parsley
10g cracked black pepper
A little seasalt if required for seasoning


  • Cut the onion and tomatoes into wedges
  • Drizzle the pepper halves, onion wedges and tomato wedges with olive oil and colour in a griddle pan for a couple of minutes
  • Transfer the vegetables to an oven-proof dish. Sprinkle over the fennel seeds and roast at 180C for 20 minutes or until soft but not overcooked
  • Place the drained chickpeas in a large bowl and mix in the hot vegetables and chopped parsley
  • Serve with a low-fat honey and mustard dressing or with tzatziki (see recipe below).

Tzatziki Dip

150g low-fat natural yoghurt
Quarter cucumber deseeded and grated or finely diced
2 tablespoons fresh mint
1 clove garlic, finely chopped

Mix all ingredients together.
This is better made a couple of hours in advance as the flavours will develop.