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Ингредиенты
- 1 pkt Vine ripened tomatoes
- 3 Tbsp. Extra virgin olive oil
- 125 gm Button mushrooms, (4oz)
- 1 x 420 gram can chickpeas, liquid removed and rinsed
- 1 lrg Pot parsley, leaves only
- 1 x Pot fresh wild rocket, leaves only
- 1 x 200 gram pac feta cheese, rinsed and cut into 1cm (1/2 inch) cubes
- 1 Tbsp. Balsamic vinegar
- Â Â Salt and freshly grnd black pepper
Инструкции
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Place the tomatoes on a baking tray and sprinkle with a Tbsp. of the extra virgin olive oil, season and roast in the preheated oven for 10-15 min.
- Meanwhile, gently heat 1 Tbsp. of oil in a small pan and fry the mushrooms for 3-4 min till brown. Leave to one side.
- Place the remaining ingredients in a large bowl and gently stir.
- Snip the tomatoes from the vine and add in the mushrooms to the salad, combining well, (take care not to 'squash' the tomatoes). Transfer to a serving dish and sprinkle with freshly grnd black pepper.
- NOTES : A delicious salad with the combination of crunchy chickpeas, roasted tomatoes, fresh parsley and feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 184 | 75% |
| Total Fat 20.84g | 26% |
| Saturated Fat 8.92g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 646mg | 27% |
| Potassium 72mg | 2% |
| Total Carbs 4.47g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.13g | 2% |
| Protein 9.84g | 16% |
