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
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
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.