Tomato Chunk Salad

by David Frenkiel

Tomato Chunk Salad

  • 1 shallot
  • 1 garlic clove, grated
  • 1/2 tbsp balsamic vinegar
  • 200 g cherry tomatoes
  • 1/2 cucumber
  • 1 bunch fresh mint
  • ½ tetra pack cooked chickpeas
  • 2 tbsp olive oil
  • 1 x 150 g Stockeld Chunk
  • 2 tsp sesame seeds

• Use a mandolin or a sharp knife to slice the shallot thinly and place it in a mixing bowl together with the vinegar.

•Grate the garlic straight into the bowl and give it all a stir.

• On a chopping board, cut the tomatoes in half and the cucumber into large bits.

• Chop the mint coarsely. Add them to the bowl along with chickpeas, a good glug of olive oil and a sprinkle of salt and pepper. Toss to combine.

• Cut the chunks in dices, add to the bowl and toss gently. Top with sesame seeds and more mint.


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