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Fresh and slow roasted tomato salad with chickpeas
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This recipe uses slow roasted tomatoes which have a gorgeous, rich, intense flavour
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Serves: 2
Ingredients
If you haven't got time to slow-roast tomatoes, use sun-dried ones instead.
- 100g (4oz) slow roasted tomatoes (see our goodtoknow recipe)
- 300g (11oz) British cocktail on-the-vine tomatoes
- 2tbsp olive oil
- 1 small red onion, finely sliced
- 1tsp paprika pepper
- 1tbsp balsamic vinegar
- 1 x 220g tin chickpeas
- Salt and freshly ground black pepper
- 2 pitta breads or 4 mini pittas
- Greek yogurt
- Handful of fresh coriander leaves
Method
- Quarter the fresh tomatoes and roughly chop the slow-roasted tomatoes. Put together in a bowl.
- Heat the oil in a small pan, add the onion and fry slowly until very soft and just beginning to brown. Stir in the paprika and cook for another minute. Remove from the heat and add the balsamic vinegar.
- Stir this mixture into the tomatoes and add the chickpeas. Season with salt and pepper.
- Warm the pitta bread and open up to form a pocket. Pile the salad into the bread and top with a dollop of yoghurt and scatter with coriander leaves.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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