30 MINUTES | FEEDS 2
Balsamic roasted garlic, chickpeas, tomato & mozzarella salad
Roasting the chickpeas, tomatoes and broccoli not only gives a lovely flavour, it also makes this the perfect dish for cooler summer days when you still want to make the most of seasonal produce but some warmth is very welcome!
METHOD
Preheat the oven to 220C. Pat the chickpeas dry in a clean tea towel - this is an important step to ensure the chickpeas can crisp up in the oven rather than steam.
In your largest (to prevent steaming) roasting tray (try to pick one without high sides, again to prevent steaming), toss the dried cooked chickpeas, cherry tomatoes, broccoli florets and stems, garlic cloves, thyme, oil, 1 tbsp Balsamic Vinegar, a good pinch of salt and black pepper.
Roast for 10 minutes, toss and return to the oven for another 5 minutes until the cherry tomatoes have burst and the chickpeas are slightly crispy at the edges.
Transfer everything but the garlic cloves to a large plate and top with the mozzarella, rocket, basil and radishes. Finish with a drizzle of the remaining balsamic vinegar and chilli flakes and an extra sprinkle of sea salt.
Squeeze the roasted garlic cloves out of their skins and smash on toast with a drizzle of olive oil to serve.
INGREDIENTS
400g tin chickpeas, drained & rinsed
250g ripe cherry tomatoes
1 small head of broccoli, stalk sliced and head cut into florets
4 small garlic cloves
2 tsp fresh thyme or oregano
3 tbsp extra virgin olive oil, plus extra for serving
1.5 tbsp balsamic vinegar plus extra for serving
200g mozzarella or burrata
To serve
Extra balsamic vinegar
Small handful of rocket
Small bunch of fresh basil
Small handful of radishes, finely sliced
Pinch of chilli flakes
Your favourite toast
