Contains dairy (can be omitted)
Are you looking for a new salad to bring to the BBQ or add to the summer spread? Here it is, a tasty crowd-pleaser! It is also a great stand-alone lunch option, especially with the addition of a poached egg.
Instead of reaching for a jar of dried tomatoes (often swimming in unfavourable oils), we implore you to oven-roast them yourself. It’s easy, it just takes a few hours, so you’ll need to get started on this at least 5 hours earlier, if not the day before. If you have an abundance of tomatoes in your garden or have picked some up cheaply, double the batch and pop the extra in a jar with olive oil. They are a tasty addition to grazing platters, pasta, cooked breakfasts, and other salads!
Also, you will probably have extra vinegarette left over, which is a good thing as it compliments most salads, poultry and egg dishes!
- 500 g - cherry tomatoes (or other smaller varieties), sliced lengthwise
- 1tsp - salt
- 400 g - canned chickpeas, drained and patted dry
- 1tbsp - extra virgin olive oil
- 1tsp - sumac
- 160g - salad leaves (we used a combination of baby spinach and rocket), rinsed and dried
- 1 - Lebanese cucumber, finely sliced
- 1 - large avocado, finely sliced
- parmesan cheese, sliced into shards with a potato peeler
- 1tbsp - linseeds
- For the vinaigrette:
- 1cup - basil leaves, loosely packed
- 1 - shallot, cut in quarters
- 1 - garlic clove, cut in half
- Juice of half a lemon
- Pinch of salt
- 3tbsp - extra virgin olive oil
- 3tbsp - sherry vinegar
- Preheat the oven to 130°C.
- Place the tomatoes on a lined baking tray and sprinkle with 1/2 a teaspoon of salt. Let them stand for 10-15 minutes while the oven heats up.
- Pop them in the oven for 4 hours or until they are slightly dry but still a little bit juicy.
- Remove them from the oven and drizzle them with a bit of olive oil. Let them cool while you prep the salad.
- Put the chickpeas, a drizzle of olive oil, a pinch of salt and the sumac in a small bowl. Gently stir until the chickpeas are coated.
- Pop them in a frying pan over medium-high heat. Cook them for 5-7 minutes, occasionally stirring until the chickpeas are crisped. Remove from the heat and set aside.
- In a large salad bowl, add the leaves, cucumber, avocado, tomatoes, parmesan, linseeds and chickpeas and very gently toss together. Pull some of each ingredient to the surface to make the salad look pretty.
- For the dressing, process the basil leaves, shallot, garlic and lemon juice until in fine pieces.
- Tip into a jar or bowl, add the olive oil and vinegar, then whisk together with a fork or pop the lid on the jar and give a gentle shake.
- Dress the salad just before serving. You’ll probably only use half or just over, so pop the remaining dressing on the table for guests to help themselves.