top of page

Tomato Recipes

Spicy British Tomato, Chickpea and Avocado Salad

This lively, colourful British tomato salad is full of good things and great flavours.

Serves 4 Prep time: 10 minutes Cook time: 10 minutes

100g bulgur wheat

2tsp vegetable stock powder (or ½ vegetable stock cube)

400g can chickpeas, rinsed and drained

200g British cherry or baby plum tomatoes, halved

2 ripe avocados, peeled, pitted and sliced

1 yellow pepper, deseeded and sliced

80g bag spinach, rocket and watercress salad

1tsp cumin seeds

2tbsp mixed seeds

3tbsp olive oil

2tbsp lemon juice

1tsp Dijon mustard

Pinch of salt, pepper and sugar

1 Cook the bulgur wheat according to pack instructions, flavouring the cooking water with the vegetable stock powder or cube.

2 Meanwhile, mix together the chickpeas, tomatoes, avocados and pepper. Rinse the cooked bulgur wheat with cold water and drain well. Add to the tomato mixture and season.

3 Share the salad leaves between 4 serving plates and top with the tomato mixture. Toast the cumin seeds and mixed seeds in a dry frying pan until lightly browned. Sprinkle over the salads.

4 For the dressing, mix together the olive oil, lemon juice and mustard. Season with a pinch of salt, pepper and sugar. Sprinkle over the salads and serve.

Cook’s tip: Use couscous or quinoa instead of bulgur wheat if you prefer. For extra colour why not add a few British yellow or orange cherry tomatoes to liven up the plate.

Parma-wrapped Fish Tray Bake with British Vine Tomatoes