Perino Moroccan Salad

A bright and filling healthy salad with flavour
Carousel 1
Carousel 2

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. Preheat oven 180c
  2. For the pickled onions, place the sliced onions into a bowl, add salt and sugar,
    pour over hot water and vinegar, and leave to pickle for minimum 30 minutes – the longer the better
  3. Arrange pumpkin cubes on an oven proof tray, and drizzle over 1 tablespoon of olive oil – sprinkle over paprika and roast for 10 to 15 minutes until just tender
  4. Massage the remaining olive oil into the Kale leaves and lay onto a large baking tray leaving space for the chickpeas
  5. Drain chickpeas, stir through the Moroccan seasoning and add to the baking tray with the kale and roast for 5minutes – until kale is starting to crisp
  6. Half the Perino tomatoes and keep the smaller ones whole
  7. Mix all the above ingredients in a large bowl, add peppers, currants, cranberries, lemon zest and juice
  8. Finally garnish with dill and season to taste