Mixed Tomato, Chickpea and Mozzarella Salad
Photography Manja Wachsmuth.
Use whatever tomatoes are best on the day but a good selection of colours and sizes certainly makes for an impressive dish.
Serves: 8
INGREDIENTS
2 tablespoons olive oil
400-gram tin chickpeas, drained and rinsed
1 tablespoon purchased Moroccan spice mix
1 kilogram assorted tomatoes
2 balls fresh mozzarella in whey, drained
fresh basil leaves, to garnish
Dressing
4 tablespoons olive oil
finely grated zest 1 lemon
2 tablespoons lemon juice
pinch chilli flakes
2 cloves garlic, crushed
½ teaspoon fennel seeds, toasted and roughly ground
1 teaspoon honey
¼ cup each basil and parsley, finely chopped
sea salt and ground pepper
METHOD
Dressing: Whisk all the ingredients, except the herbs, together and season. The herbs are stirred in just before serving.
Chickpeas: Heat the oil in a sauté pan and add the chickpeas. Cook for 10 minutes, tossing frequently, then add the spice mix and cook for 2 minutes. Season with salt, then cool.
To serve: Cut the tomatoes into slices, halves and quarters and arrange on a serving platter with the mozzarella. Add the herbs to the dressing and spoon some over the top. Scatter with a quarter of the chickpeas and garnish with basil leaves. Serve the remaining dressing and chickpeas separately.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.