Preparation time: 15 minutes
Cook time: 35 minutes
2 red bell peppers, halved and deseeded
1 orange bell pepper, halved and deseeded and sliced
4 tbsp olive oil
4 sprigs thyme, leaves picked
100g dairy-free Feta-style cheese alternative
Zest and juice of 1 lemon
Pinch of chilli flakes
1 tbsp white wine vinegar
½ tsp runny honey
400g can chickpeas, drained
½ tsp dried mint
100g cherry tomatoes, halved
30g curly leaf kale
100g stoned green olives
½ cucumber, peeled into ribbons
Preheat the oven to 200°C, gas mark 6. Toss the peppers with 1 tbsp oil, season and roast for 20-25 minutes, until the skin is blackened and the flesh is very tender.
Add the peppers to a heatproof bowl, cover with cling film and once cool enough to handle, peel and discard the skin. Then cool completely.
Transfer the roasted red peppers, thyme, 80g feta-style cheese, ½ lemon zest, 1tsp lemon juice and chilli flakes to a blender. Blitz until smooth and season to taste.
Whisk together the remaining lemon juice, vinegar, honey and 2 tbsp oil. Set aside.
Add the remaining 1 tbsp oil to a frying pan, set over a high heat, add the chickpeas and cook for 8-10 minutes, tossing occasionally, until golden. Season well and stir in the mint.
Divide the tomatoes, kale, olives, cucumber and orange pepper between 2 wide shallow bowls and spoon over the lemon dressing. Divide the pepper puree among the bowls, scatter over the chickpeas and remaining cheese and serve.
Notes – these Buddha bowls are bursting with colour, flavours and incorporate a plant-based version of the popular htipiti dip made using roasted peppers and a coconut-based alternative to cheese