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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

To serve:

2 pitta breads or mini pitas

Greek Yoghurt

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.