Ingredients:

  • 700g potatoes, cut into wedges
  • 2 peppers, 1 red, 1 green, thickly sliced
  • 2 tablespoons oil
  • 400g can chickpeas, drained and rinsed
  • 100g frozen sweetcorn, defrosted
  • 150g cherry tomatoes, halved
  • 100g cheddar cheese, grated
  • 75g California walnuts
  • Chopped parsley to garnish

Preparation:

  1. Preheat the oven to 220°C, gas mark 7.
  2. Place the wedges and peppers on a large baking tray and toss in the oil, season well. Bake for 40 minutes until the potatoes are crispy.
  3. Toss in the chickpeas, sweetcorn and tomatoes, then scatter with cheddar and walnuts. Bake for further 15 minutes until golden.
  4. Sprinkle over the parsley to serve.