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You won't ever complain this salad isn't filling!
Preheat the oven to 130C.
Drain the chickpeas and transfer to a large pot of fresh, cold water. Bring the water to a boil, and simmer the chickpeas until they are tender, and cooked through. Drain and set aside.
For the slowly roasted tomatoes, lay the tomatoes on a lined baking tray. Drizzle with balsamic vinegar, olive oil, and sprinkle with brown sugar. Sprinkle the herbs over the tomatoes and season with salt and pepper. Transfer to the oven and slowly roast for 1 ½ hours.
For the pangrattato, combine the breadcrumbs, garlic and rosemary in a large mixing bowl. Drizzle over olive oil and season with salt and pepper. Gently mix the flavours through the breadcrumbs. Spread the breadcrumbs over a flat baking tray, and bake in the oven for 30 minutes, or until crispy and golden brown. Remove from the oven and set aside.
For the whipped feta, place the feta, juice and zest in a food processor and blitz until smooth.
For the dressing, place all of the ingredients into a mixing bowl, and whisk to combine.
To assemble the salad, warm the chickpeas in the oven for no longer than 10 minutes. Mix together the chickpeas, rocket and three quarters of the pangrattato. Drizzle with the dressing and place in a bowl. Top with slices of salami, slow roasted tomatoes and a dollop of whipped feta. Finish with sprigs of chervil and another light sprinkling of pangrattato.
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