Serves: 4

Prep Time: 15 mins + 30 mins at room temp.




Tin chick -peas, washed and drained

500g ripe plum toms

Clove sliced garlic

Half red onion v finely sliced


8 radish, thinly sliced

50g spinch, v roughly chopped


Tbs fine sea salt

50ml olive oil


75g Greek yog

12 basil leaves

Juice half lemon


2 wholemeal pittas, torn and toasted


Tbs sumac



1. Put the 500g sliced ripe plum tomatoes, with a tin of drained chickpeas,  1 clove sliced garlic, half a red onion very finely sliced and tbsp fine sea salt and 50ml olive oil in a bowl, leave for at least 30mins at room temperature.

2. Blend 12 basil leaves with a 100g Greek yoghurt and the juice of half a lemon.

3. Toss the tomatoes with 50g very roughly chopped spinach and 8 thinly sliced radishes and 2 wholemeal pittas, torn and toasted.

4. Spoon into a large bowl, spoon over the basil yoghurt and sprinkle on 1tbsp sumac.


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