Parsley and feta cheese salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Vine ripened tomatoes |
| 3 | tablespoons | Olive oil |
| 125 | grams | Button mushrooms; (4oz) |
| 1 | 420 gram can chickpeas; drained and rinsed | |
| 1 | large | Pot parsley; leaves only |
| 1 | Pot fresh wild rocket; leaves only | |
| 1 | 200 gram pac feta cheese; rinsed and cut into | |
| ; 1cm (1/2 inch) | ||
| ; cubes | ||
| 1 | tablespoon | Balsamic vinegar |
| Salt and freshly ground black pepper | ||
Directions
Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the tomatoes on a baking tray and sprinkle with a tablespoon of the olive oil, season and roast in the preheated oven for 10-15 minutes.
Meanwhile, gently heat 1 tablespoon of oil in a small pan and fry the mushrooms for 3-4 minutes until brown. Leave to one side.
Place the remaining ingredients in a large bowl and gently stir.
Snip the tomatoes from the vine and add the mushrooms to the salad, combining well, (take care not to 'squash' the tomatoes). Transfer to a serving dish and sprinkle with freshly ground black pepper.
Converted by MC_Buster.
NOTES : A delicious salad with the combination of crunchy chickpeas, roasted tomatoes, fresh parsley and feta cheese.
Converted by MM_Buster v2.0l.
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