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Orange, chickpea and mozzarella salad recipe

Orange, chickpea and mozzarella salad recipe

2 ratings

Jamie says: "Make fruit the star of the show in a savoury salad perfect for light summer lunches, or as part of a barbecue spread. This dish is full of colour and texture, thanks to juicy ripe tomatoes, creamy cheese, crunchy croutons and a quick, zingy dressing." See method

  • Serves 4, or 8 as a starter
  • 8 mins to prepare and 12 mins to cook
  • 322 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 400g tin chickpeas
  • 130g garlic ciabatta slices
  • 1 tbsp extra virgin olive oil
  • ½ tbsp balsamic vinegar
  • 250g ripe tomatoes
  • 2 oranges
  • 10g fresh mint
  • 60g mixed salad leaves
  • 120g mozzarella
Easy swaps: Swap the mozzarella for feta, or a dollop of cottage cheese.

Each serving contains

  • Energy

    1345kj
    322kcal
    16%
  • Fat

    13g 19%
  • Saturates

    6g 30%
  • Sugars

    13g 15%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 36.2g Protein 14.1g Fibre 6.2g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Drain the chickpeas and cut the garlic ciabatta into bite-sized chunks. Scatter it all on a large baking tray and bake for 10-12 mins until slightly golden.
  2. Meanwhile, make a quick dressing by mixing the olive oil and balsamic vinegar together, then season.
  3. Roughly chop the tomatoes, and peel and segment the oranges, squeezing the juice from the membrane into the dressing. Put the tomatoes and oranges in a large serving bowl. Pick and finely chop most of the mint leaves, then add them. Add the salad leaves and gently toss together with the dressing, crispy garlic bread and chickpeas.
  4. Tear over the mozzarella, scatter over the reserved mint leaves and serve.

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