• Preheat oven to 240°C/220°C fan-forced.
• Slice capsicum in half lengthways and remove stem 
and seeds.
• Place capsicum on a lined oven tray. Brush with 
olive oil and season with salt and pepper. Arrange 
cut-side up and roast until tender, 20-25 minutes. 

• Meanwhile, cut potato into wedges.
• Place wedges on a second lined oven tray. Drizzle 
with olive oil, season with salt and pepper and toss 
to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide the wedges 
between two trays. 

• Roughly chop dill. Finely chop garlic. Thinly slice 
brown onion. Thinly slice tomato into wedges. 
Drain and rinse chickpeas.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Add half the garlic and 
cook until fragrant, 1 minute. Transfer to a small 
heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture and 
combine. Season to taste. 

• When capsicums have 5 minutes remaining, return 
frying pan to high heat with a drizzle of olive oil. 
Cook onion and chickpeas until tender, 
3-4 minutes.
• Reduce heat to medium-high, then add tomato & 
herb seasoning, tomato paste and the remaining 
garlic and cook until fragrant, 1-2 minutes.
• Stir in the water, brown sugar and butter and 
simmer until slightly thickened, 1-2 minutes. 
Season to taste. 

• Once capsicums are done, remove tray from oven. 
Spoon some chickpea mixture into capsicums.
• Crumble over fetta cubes and bake until golden, 
5-7 minutes. 

• In a medium bowl, combine mixed salad leaves, 
tomato, kalamata olives and a drizzle of balsamic
vinegar and olive oil. Season to taste.
• Divide potato wedges, olive salad, herby chickpea 
and fetta stuffed capsicums and any remaining 
chickpea filling between plates.
• Garnish with dill, flaked almonds and dollop over 
garlic yoghurt to serve. Enjoy!