Ingredients:
- 1 block (6 oz / 170g) Feta cheese, packed in brine (do not use pre-crumbled)
- 4 Tbsp (60 ml) Extra Virgin Olive Oil, divided
- 1 tsp Dried Oregano (plus extra for finishing)
- 1/2 tsp (2g) Flaky Sea Salt, divided
- 1/4 tsp (1g) Black Pepper, freshly cracked
- 1 large bunch (about 12 oz / 340g) Broccolini, tough ends trimmed
- 1 pint (about 10 oz / 280g) Cherry Tomatoes or Grape Tomatoes, left whole
- 1 can (15 oz / 425g) Chickpeas (Garbanzo Beans), drained, rinsed, and thoroughly dried
- 4 cloves Garlic, minced or thinly sliced
- 1/2 large Lemon, cut into wedges (for squeezing after cooking)
- A handful of fresh Parsley or Dill, roughly chopped (Optional)
- Pinch of Red Pepper Flakes (for a little kick) (Optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line the large baking sheet with parchment paper. Ensure the chickpeas are thoroughly dry (use a tea towel or paper towel) for maximum crispiness.
- In a large mixing bowl, combine the broccolini, cherry tomatoes, and dried chickpeas. Add 3 Tbsp of the olive oil, the minced garlic, dried oregano, 1/4 tsp of the sea salt, and the black pepper. Toss everything thoroughly until the vegetables and chickpeas are evenly coated.
- Pour the seasoned mixture onto the prepared baking sheet, spreading them into a single, even layer. Place the block of feta directly in the center of the vegetables. Drizzle the remaining 1 Tbsp of olive oil over the top of the feta block and sprinkle with the remaining 1/4 tsp sea salt and a pinch of extra oregano.
- Roast for 20 to 25 minutes. The broccolini should be tender and slightly charred on the edges, the tomatoes should have begun to burst, and the feta should be soft and lightly golden around the edges.
- Remove the sheet pan from the oven. Immediately squeeze the juice from one lemon wedge directly over the whole pan. Garnish the dish with fresh parsley or dill and optional red pepper flakes. To serve, gently mix the roasted vegetables with the softened, creamy feta on the pan and serve immediately.