Truss Tomato Carpaccio with Summer Crunch Salad

Ingredients

  • 4 Truss Tomatoes, thinly sliced
  • 1 x 400g canned chickpeas, rinsed and drained
  • 2 garlic cloves, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp caramelised balsamic vinegar
  • 1 tsp smoked paprika
  • 1 tsp sea salt flakes
  • 1 tsp red chilli flakes
  • zest of 1 lemon
  • 2 tbsp pepitas
  • 2 tbsp pine nuts
  • Basil leaves and micro-herbs
  • Extra caramelised balsamic vinegar and olive oil, to drizzle

Method

  1. Arrange the tomato slices on one or several platters.
  2. Place the chickpeas, garlic, olive oil, caramelised balsamic vinegar, paprika, salt, chilli and lemon in a medium bowl. Toss and mix to coat evenly.
  3. Lightly toast the pepitas and pine nuts in a small dry frying pan.
  4. Spoon the chickpea mix over the tomato slices. Sprinkle with pepitas and pine nuts. Scatter basil leaves and micro-herbs. Finish with extra drizzle of olive oil and balsamic vinegar. Serve immediately.

 

Recipe by Cook Republic

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