This one takes a different direction to the middle eastern prequels, taking an italian turn.
Finely slice a red onion and soak with a few glugs of red wine vinegar and a good pinch of salt, turn in juices every so often.
Chop up 3 peppers into big chunks and roast in hot oil for 10 minutes at 200 and then add 600g of cherry tomatoes, 3 tins of drained chickpeas, a garlic bulb cut length ways in the corner and a dollop of pesto. Roast for another 20 mins at 180.
When some chickpeas turn slightly brown remove form the oven and turn in the tray and leave to cool.
Squeeze and drain off the vinegar from the onions, and squeeze out the soft garlic cloves from their peel and discard.
Add the chick pea mixture to the onions along with most of a block of feta, some mixed seeds and some fresh herbs if you have any hanging around.
Enjoy for the next 5 days!