• 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, potato fries 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 fries between two trays.

• 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 bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste with salt and pepper.

• 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 fries, olive salad, herby chickpea stuffed capsicums and any remaining chickpea filling between plates. • Tear over parsley, sprinkle with flaked almonds and drizzle over garlic yoghurt to serve. Enjoy!