1 tin chickpeas, drained and rinsed

150g cherry tomatoes, halved

Olive oil, for roasting

3 sprigs thyme

1 sprig rosemary

2 garlic cloves, peeled and thinly sliced

Maldon salt and cracked black pepper, to taste

3–4 tbsp Med Cuisine Organic Chilli Tahini

Juice of 1/2 lemon

Greek yoghurt, optional, to loosen

Freshly baked focaccia, or bread of choice

Crumbled feta

Pickled red onions

Fresh rocket

Preheat. Heat the oven to 180°C and line a roasting tray with baking paper.

Season. Add the chickpeas, cherry tomatoes, thyme, rosemary and sliced garlic to the tray. Drizzle generously with olive oil, season with salt and pepper, then toss until evenly coated.

Roast. Cook for 25–30 minutes, stirring once, until the tomatoes have softened and started to break down and the chickpeas are lightly golden.

Finish. Remove and discard the herb sprigs. Let the tray stand for 2 minutes, then stir through the Organic Chilli Tahini and lemon juice. Taste and adjust the seasoning, adding a spoonful of Greek yoghurt if you prefer a looser, creamier filling.

Assemble. Slice open the focaccia and spoon the warm chickpea mixture over the bottom half. Top with crumbled feta, pickled red onions and fresh rocket.

Serve. Close the sandwich, press gently and serve while the filling is still warm.