Textured Tomato Medley
Published on February 28, 2018
To celebrate summer, Aussie Chef Dan Churchill has created a Textured Tomato Medley with Lemon Tahini recipe using the Tomato Medley from Perfection Fresh. Dan says “ I absolutely love a textured bowl or salad. If you are after a lunch time summer number that is going to create all forms of a party in your mouth, this is your new healthy go to.”
Ingredients
1 can chickpeas
5 tbsp extra virgin olive oil
2 tsp cumin, ground
1 tbsp coriander, ground
Pinch of salt
1/2 cup wild rice
Juice of 1/2 a lemon
1/3 cup tahini
1 punnet tomato medley
2 large handfuls rocket
1/3 cup walnuts, crushed
Method
- Preheat oven to 200 degrees Celsius, fan forced. Drain liquid from chickpeas and pour them onto a baking tray. Drizzle 1 tablespoon of olive oil over the chickpeas, and sprinkle with spices, salt and pepper. Bake for 20 minutes or until crunchy.
- Combine the wild rice and 2 cups of water into a small saucepan, bring to a boil on high heat covered. Then turn heat to low and allow to simmer for 20-25 minutes or until rice is fluffy with a bit of texture.
- Using a blender, hand held mixer or whisk, combine your tahini, lemon juice, 4 tbsp olive oil with a pinch of salt. For a more runny consistency, add a splash of water.
- In a large bowl mix together the chickpeas, rice, tomatoes, rocket and walnuts. Drizzle half the tahini sauce onto a serving plate and top with the bowl mix, finish with extra tomatoes and the remaining tahini sauce.