River Cottage Australia



You won't ever complain this salad isn't filling! 


  • 1kg dried chickpeas, soaked overnight

  • 1kg salami, sliced thinly

  • 500g rocket

  • Chervil, to garnish

  • Assorted micro herbs, to garnish

  • For the slowly roasted tomatoes

  • 2kg roma tomatoes, sliced in half

  • ½ cup balsamic vinegar

  • Olive oil

  • 1 tbsp brown sugar

  • 1 bunch oregano, leaves picked

  • 1 bunch thyme, leaves picked

  • Salt and pepper

  • For the pangrattato

  • 250g fresh breadcrumbs

  • 1 garlic clove, minced

  • 1 tbsp rosemary, finely chopped

  • Olive oil

  • Salt and pepper

  • For the whipped feta

  • 400g feta

  • Juice and zest of 1 lemon

  • For the dressing: 

  • 1 tbsp honey

  • 1 tbsp Dijon

  • ¼ cup apple cider vinegar

  • ¾ cups rice bran oil

  • Salt and pepper


  • 1.

    Preheat the oven to 130C.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    For the whipped feta, place the feta, juice and zest in a food processor and blitz until smooth.

  • 6.

    For the dressing, place all of the ingredients into a mixing bowl, and whisk to combine.

  • 7.

    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.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 689kj
  • Fat Total 42g
  • Saturated Fat 12g
  • Protein 26g
  • Carbohydrate 51g
  • Sugar 13g
  • Sodium 1182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings