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 01

Did You Know?

Tomatoes accounted for nearly a third of the 36 million tonnes of fresh veg sold in W.Europe in 2014.

Phil Pearson

Meet the grower

Phil Pearson

Phil is the Group Development Director of APS Salads Ltd. and Chair of the British Tomato Growers&rs…

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