Red Pepper and Chickpea Salad


6 red peppers, peeled and quartered
1 red chillie, seeded and chopped
Handful flat leaf parsley, chopped
650 g chickpeas, cooked
350 g baby tomatoes
4 cloves garlic, chopped
125 ml olive oil
200 g chevre
Salt and black pepper to taste
One of the most deliciously beautiful dishes I have ever put together… and surprisingly good as well!


1.Toss the red pepper and the chillie with the parsley.
2.Spoon the chickpeas onto a large serving platter.
3.Layer the red pepper mixture on top of the chickpeas.
4.In the meantime, place the tomatoes in a small casserole, pour the olive oil over the tomatoes and braise over a high heat until the tomatoes have popped their skins and amalgamate with the oil to for a light tomato sauce.
5.Add the chopped garlic and cook for another 3 minutes taking care that the garlic to not burn.
6.Remove from the heat.
7.Spoon the warm tomato and olive oil sauce over the salad.
8.Tear the soft, ripe chevre apart with your fingers and drop the pieces into the warm salad.
9.Season to taste.

Serve immediately.

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