Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast chickpeas
Preheat the oven to 200°C/180°C fan. Drain, rinse and dry the chickpeas. Add them to a baking tray, drizzle with olive oil and sprinkle with salt. Roast in the oven for 20 min until crispy.
2 Roast tomatoes
Meanwhile, add the cherry tomatoes to a second baking tray. Mix a further drizzle of olive oil and a splash of water with the honey and pour the mixture over the tomatoes. Give them a shake until fully coated. Roast in the oven for 15 min.
3 Pickle shallots
Meanwhile, peel and slice the shallots very finely. Add them to a small bowl with the red vinegar and a pinch of salt and set aside.
4 Toast almonds
Toast the almond flakes in a hot, dry pan for 2 min or until starting to brown. Set aside.
5 Prep dressing and salad
Combine the pesto with a drizzle of olive oil and the juice of (half) the lemon - this is your dressing. Wash and dry the spinach. Drain and tear the mozzarella into small chunks.
Once the chickpeas have cooled down a little, drain the shallots. Toss the chickpeas and the shallots with the spinach leaves, almond flakes and the pesto dressing. Divide the salad among plates and dot with the roasted tomatoes and mozzarella.