Preheat your oven to 400F | 200C.

Cube the potatoes and add them to a baking dish along with the chickpeas. Toss the potatoes and chickpeas in the olive oil and seasonings, then add a halved lemon and a whole head of garlic.

Place the dish in the oven and roast for 45 minutes, removing the lemon and garlic after 30 minutes and flipping the potatoes.

Once retrieved, make the red pepper whipped feta by combining all the ingredients for the dip and blending in pulses until smooth and creamy. Place the dip in the fridge while assembling the rest of the dish.

Make the walnut & pepper dressing by finely dicing walnuts, red pepper, and fresh parsley.

Once the potatoes and chickpeas are cooked, toss them with the walnut & pepper dressing, reserving a quarter of the dressing.

Spread the whipped feta over a plate, then top with the potatoes. Finish with the remaining dressing and a sprinkle of chili flakes.