Salade van tomaat, perzik en kikkererwten met verse basilicum

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.

Feeds: 3

Takes: 10 minutes

Ve

Ingrediënten

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 Extras

A ball of burrata or mozzarella

A few dollops of pesto

Routebeschrijving

1

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.

2

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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