Middle Eastern Inspired Pepper and Chickpea Salad
with Garlic Croutons and Pomegranate Molasses Dressing
This delicious Middle Eastern Inspired Pepper and Chickpea Salad has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
125
Premium Tomato Mix
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
1
Chickpeas
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Mint
100
Greek Style Salad Cheese
(Contains Milk)
15
Pomegranate Molasses
15
Cider Vinegar
(Contains Sulphites)
40
Pea Shoots
Not included in your delivery
½
Sugar for the Dressing
2
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Pop the pepper onto one side of a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Pop the tomatoes into a small bowl with half the garlic. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside.
Tear the ciabatta into roughly 2cm chunks. Drain and rinse the chickpeas in a sieve.
Pop the ciabatta and chickpeas onto another baking tray in a single layer. Drizzle with oil and season, then scatter with the remaining garlic. Toss to coat.
When the peppers have roasted for about 5 mins, add the tomatoes to the other side of the same baking tray.
Roast for the remaining time until the tomatoes have softened and starting to burst, 10-12 mins.
At the same time, pop the other baking tray onto the middle shelf and bake until the croutons are golden, 10-12 mins.
While everything bakes, heat a medium frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Transfer to a small bowl. TIP: Watch them like a hawk as they can burn easily.
Pick the mint leaves from their stalks and roughly chop (discard the stalks). Crumble the Greek style salad cheese.
In a large salad bowl, combine the pomegranate molasses, cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
Season with salt and pepper, then set the dressing aside.
When ready, add the roasted veg, croutons and chickpeas to the dressing bowl.
Add the Greek style salad cheese, mint and pea shoots to the bowl. Gently toss together, then share the salad between your serving bowls.
Scatter over the flaked almonds to finish.
Enjoy!
