| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Sainsbury’s, Sainsbury15 | 4 | servings |
INGREDIENTS
| 1 | pk | Vine ripened tomatoes |
| 3 | tb | Olive oil |
| 125 | g | Button mushrooms; (4oz) |
| 1 | 420 gram can chickpeas; drained and rinsed | |
| 1 | lg | Pot parsley; leaves only |
| 1 | Pot fresh wild rocket; leaves only | |
| 1 | 200 gram pac feta cheese; rinsed and cut into | |
| ; 1cm (1/2 inch) | ||
| ; cubes | ||
| 1 | tb | Balsamic vinegar |
| Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the tomatoes on a baking tray and sprinkle with a tablespoon of the olive oil, season and roast in the preheated oven for 10-15 minutes. Meanwhile, gently heat 1 tablespoon of oil in a small pan and fry the mushrooms for 3-4 minutes until brown. Leave to one side. Place the remaining ingredients in a large bowl and gently stir. Snip the tomatoes from the vine and add the mushrooms to the salad, combining well, (take care not to 'squash' the tomatoes). Transfer to a serving dish and sprinkle with freshly ground black pepper. Converted by MC_Buster. NOTES : A delicious salad with the combination of crunchy chickpeas, roasted tomatoes, fresh parsley and feta cheese. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”