Tomato & Chickpea Salad with Pangritata

Cuore del Vesuvio Tomato & Queen Chickpea Salad

Serves 2

Ingredients

3 Slices of Pophams sourdough

25ml Olive Oil

2 Cuore del Vesuvio Tomatoes (or large good quality tomatoes)

5tbsp Bold Beans Queen Chickpeas

2tbsp Lilliput Capers

1/2 White Onion, thinly sliced

1/4 Bunch of Chives

3tbsp Pangritata (see method below)

Method

• Preheat your oven to 180c.

• First make the pangritata; use a food processor or the large side of a box grater to break down bread slices.
• Once you have a crumb like consistency, place in a bowl with the olive and season well with salt and pepper.
• Roast in the oven until golden brown, approx 15 mins. Leave to cool.
• Cut your tomatoes into generous pieces and season with salt.
• Finely chop your chives for garnish.
• Assemble the remaining ingredients around your tomatoes, leaving the pangritata until last.
• Garnish with chopped chives and a generous glug of olive oil.

Enjoy!