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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Tomato, Peach + Chickpea Salad with Fresh Basil
This salad should only make it to the table when tomatoes + peaches are at their PEAK JUICINESS- between June-August. When the ingredients are at their peak, they need little else doing to them, and really this is more of an "assembly job" - let the ingredients do the work. If you want to ramp it up a little, tear over some oozy burrata, or even a dollop of pesto.
Ripe peaches: Should smell sweet + feel just soft near the stem.
Tomatoes: Deep in colour, a little soft, and have a strong tomatoey smell.
Ingredients
1 jar of Queen Chickpeas (drained + rinsed)
2 perfectly ripe peaches, sliced into wedges
3 medium ripe tomatoes. quartered, or 100g cherry tomatoes, halved
A handful of fresh basil leaves (about 10g)
2 tbsp extra virgin olive oil 1 tbsp lemon juice or balsamic vinegar Optional ExtrasA ball of burrata or mozzarella
A few dollops of pesto
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Directions
Add the chickpeas, tomatoes, peaches and basil to a large mixing bowl with a pinch of salt and a few cracks of black pepper. Drizzle with olive oil and lemon juice and toss gently to combine.
Simple serve as it is, or tear over a big ball of burrata or mozzarella, and a few dollops of pesto too, if you fancy!
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