Middle Eastern Pak Choi Salad | With Oven-Baked Feta

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a large baking sheet with baking paper. Rinse the chickpeas thoroughly, pat dry well on paper towels, and mix in a bowl with 1 tbsp olive oil, cumin, a pinch of salt, and pepper. Place the whole block of feta on the baking sheet, drizzle with a little olive oil, and season with a pinch of cumin and pepper.

Wash the pak choi, shake thoroughly dry, lightly trim the base (the leaves should stay held together), and halve the heads lengthwise. Brush the cut surfaces of the pak choi with 1 tbsp olive oil, salt lightly, and place on the baking sheet along with the seasoned chickpeas and the feta. Roast in the preheated oven for 12–15 minutes until the edges of the pak choi leaves are lightly browned, the stalk becomes tender-crisp, and the feta is soft and hot inside.

Meanwhile, toast the pine nuts in a non-stick pan without fat over medium heat for 3–4 minutes until golden yellow and fragrant. Immediately slide onto a plate so they do not burn.