We start our Recipe Reveal with a Fiona’s gorgeous Mediterranean Roast Vegetable and Chickpea Salad, and it’s just as she describes it: a delicious and healthy addition to any alfresco meal or braai.

With a whopping 1354 votes, Fiona has made it into the Top Ten… Now it’s just up to the judging and cooking by our resident chef Graham Isaacson, who will determine whether Fiona deserves to go to Italy with five of her friends. Did Fiona use FILIPPO BERIO skillfully to contribute to the enhancement of each ingredient? Was strong consideration given to the look and presentation of the finished dish?

Only time will tell…

Graham starts off by chopping a bright medley of veggies and preheats the oven to 200 degrees.

A tin of chickpeas is opened, ready to add to the final mix.

As per Fiona’s instructions, Graham puts the peppers, onions, courgettes, aubergine, butternut, garlic and freshly ground black pepper into a shallow roasting tin.  He drizzles the veggies with 2 teaspoons of FILIPPO BERIO olive oil and tosses well. The veggies are left to roast for 30 minutes, stirring halfway though, until they are cooked and beginning to colour.

Meanwhile, he mixes the lemon juice and remaining FILIPPO BERIO olive oil to make a dressing. He seasons with salt and freshly ground black pepper and stirs the herbs. “This is a great combination for a light lunch,” says Graham, “Fiona has clearly practised this and knows that it works – great textures!”

When the vegetables are cooked, Graham allows them to cool for 5 minutes, then tips them into a bowl with the chickpeas, feta and dressing. He tosses the mix lightly before serving on a large serving platter. Watch this:

Mediterranean Roast Veg Mix

“I love the look and smell of these textures, so simple, yet so delicious – I love that it is such a healthy combination, the freshest ingredients and balanced mix – the herbs give it the edge!”

Graham chooses a large platter to serve and scatters over the remaining basil leaves.

Silence while we taste the end result…

“Fantastic!” Graham pronounces. “Mediterranean cooking is not about complex ingredients or method, it is about using the freshest ingredients and enhancing their flavour as much as possible.”

“So simple and easy to make, and definitely a “wow” factor with taste. The olive oil has been used both in the dressing and for the veg, without it this dish would be lacking. This is a great vegetarian meal too, and is the perfect light lunch. I would accompany with a good fresh fish”

Bravo Fiona! What do you think of this marvelous dish?

To view Fiona’s recipe, click here.