Spanish style smoky salad
https://www.coop.co.uk/recipes/spanish-style-smoky-salad
Pair chargrilled lettuce with smoky chickpeas in this vegan and gluten-free salad
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 18g
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Ingredients
- 330g pack cherry tomatoes
- 400g can Co-op chickpeas, drained and rinsed
- 2 tsp Co-op olive oil
- ½ tsp smoked paprika
- 4 Co-op little gem lettuces
- 2 tbsp Co-op extra virgin olive oil
- 1 tbsp Co-op red wine vinegar
- ½ tsp Co-op Dijon mustard
- ½ tsp Co-op Fairtrade light brown soft sugar
- 1 garlic clove, grated
- 250g jarred roasted peppers, drained
- 1 lemon, cut into wedges
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the cherry tomatoes and chickpeas in a baking tray
- Drizzle with 1 tsp of the olive oil, sprinkle over the smoked paprika and season
- Roast for 30 mins
- Halve the little gems lengthways, so the leaves stay intact, then drizzle the remaining 1 tsp oil over the cut sides
- Heat a griddle pan or frying pan on a high heat, and cook them, cut-side down, for 3 mins — in batches, if need be
- Combine the extra virgin olive oil, red wine vinegar, mustard, sugar and garlic
- to make a dressing, then season
- Put the roasted tomatoes and chickpeas in a large bowl and tear in the roasted peppers
- Add the dressing and toss to coat
- Arrange on a serving platter, top with the little gem halves and serve with the lemon wedges
