Fresh and Slow Roast Tomato Salad with Chick Peas
Makes 4 mini pittas
300g British cocktail on the vine Tomatoes
100g slow roast tomatoes
2 tablespoons olive oil
1 small red onion, finely sliced
1 level teaspoon paprika pepper
1 tablespoon balsamic vinegar
1 x 220g tin chick peas
Salt and freshly ground black pepper
2 pitta breads or mini pitas
Handful of fresh coriander leaves
1.Quarter the fresh tomatoes and roughly chop the slow roast tomatoes. Put together in a bowl.
2.Heat the oil in a small pan, add the onion and fry slowly until very soft and just beginning to brown. Stir in the paprika and cook for another minute. Remove from the heat and add the balsamic vinegar.
3.Stir this mixture into the tomatoes and add the chick peas. Season with salt and pepper.
4.Warm the pitta bread and open up to form a pocket. Pile the salad into the bread and top with a dollop of yoghurt and scatter with coriander leaves.