Recipes


Fresh and Slow Roast Tomato Salad with Chick Peas

Fresh and Slow Roast Tomato Salad with Chick Peas

 

Ingredients

300g British cocktail on the vine tomatoes
100g slow roast tomatoes
2 tablespoons olive oil
1 small red onion, finely sliced
1 level teaspoon paprika pepper
1 tablespoon balsamic vinegar
1 x 220g tin chick peas
salt and freshly ground black pepper

To serve:
2 pitta breads or mini pittas
Greek yoghurt
handful of fresh coriander leaves

Method

Makes 4 mini pittas
 

  1. Quarter the fresh tomatoes and roughly chop the slow roast tomatoes. Put together in a bowl.

  2. 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.

  3. Stir this mixture into the tomatoes and add the chick peas. Season with salt and pepper.

  4. 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.

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Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Roly Holt

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Roly Holt

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