This recipe is very quick, and at the height of summer, when tomatoes and basil are at their peak, it's delicious. It's a great side dish, or a quick main with some extra veges and heavy bread to serve.
~Roast Tomato & Chickpea Salad~
2 punnets cherry tomatoes, or equivalent other tomatoes
1 tin chickpeas, drained
150g fetta
large handful basil, torn
Cut tomatoes in half (or quarters if large tomatoes) and roast until they collapse.
Mix through chickpeas, fetta and basil and serve while warm.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment