Perino Moroccan Salad

A bright and filling healthy salad with flavour
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Product

  • Perino® Medley Tomatoes

Ingredients

  • 350g Perino® Medley tomatoes
  • 1 small red onion, sliced
  • ½ teaspoon salt
  • ½ cup white wine vinegar
  • ½ cup hot water
  • 2 teaspoons caster sugar
  • ½ butternut pumpkin, peeled and diced into 2cm cubes
  • 2 tablespoons olive oil
  • 2 tablespoons Moroccan seasoning
  • 1 tablespoon sweet paprika
  • ½ bunch Kale, stems removed
  • 1 can chickpeas (400g)
  • 1 lemon, zested and juiced
  • 1 jar red roasted pepper strips (400g)
  • Handful of chopped dill
  • 80g each of dried currants and cranberries
  • Salt and pepper

Method

  1. Cook pasta as per packet instructions, drain and run under cold water, set aside
  2. Drain and break the cherry bocconcini roughly – you can keep some whole
  3. Cut some of the tomatoes into halves – keep the smaller ones whole
  4. Whisk together all the dressing ingredients in a small bowl
  5. In a large bowl – add the pasta, tomatoes and bocconcini and mix to combine, add the dressing and mix again so everything is coated
  6. Arrange onto a large platter and garnish with basil leaves and season to taste