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Ramadan Delights: Salad with Kiwi Vinaigrette

Who knew there was so much you could do with the sweet-tasting goodness of this fruit?

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Cod and Chickpea Salad with Kiwi Vinaigrette 

Ingredients

• 400 gm chickpeas, cooked

• 125 gm cod, unsalted, cooked, diced

• 100 gm kiwi, peeled, diced

• 100 ml lemon juice

• 30 ml extra virgin olive oil

• ½ red onion, finely sliced

• 4 tomatoes

• Salt and pepper to taste

• Dash of olive oil 

Method

Score the circumference of the tomatoes with a knife and scald in a saucepan full of boiling water. Remove and place in ice cold water.

Peel, quarter, deseed and place in a bowl with a dash of olive oil, salt and pepper, and mix together.

Put the tomatoes in a baking tray lined with baking parchment and roast for 12 minutes at 230ºC. Set aside.

In a large bowl, mix the chickpeas with the other ingredients and the lemon juice, a dash of the extra virgin olive oil and salt. (Use sparingly if using salted cod, as it will be seasoned enough). 

 

• Ramadan Delight