Cod and Chickpea Salad with Kiwi Vinaigrette
• 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
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).
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