An Eatwell Farmhouse Kitchen adaptation of a Jamie Oliver recipe
Serves 4
1 Shallot, peeled and thinly sliced
6 to 8 Lunchbox Peppers, seeded and chopped
1 basket Cherry Tomatoes, roughly chopped
1 Lemon
3 TB Walnut Oil, I like our local Glashoff Farms
Good Salt and freshly ground Black Pepper to taste
1 can organic Chickpeas
1/4 cup fresh Parsley, chopped
1/4 cup fresh Basil, finely ripped
Crumbled Feta Cheese, to taste
Finely slice the shallot, then put into a small bowl and cover with water with a good pinch of sugar and a splash of vinegar. Let this soak in vinegar water for a few minutes while you are working on everything else. Mix peppers and tomatoes in a bowl and add the walnut oil, zest from the lemon, and juice from half. Season with salt and pepper. Jamie suggests heating the chickpeas and mashing just a few to make the salad a bit creamy. Add the chickpeas, basil, parsley, and chopped shallot to the bowl. Mix well and allow to marinate for a little while. Right before you serve, toss on some crumbled feta. Taste for seasoning, adjust if necessary, and serve room temp.