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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.