| 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.
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