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
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
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.