Tomato, basil & pine nut salad
PREP + COOK TIME 30 MINUTES SERVES 8
1kg mixed tomatoes
¼ cup lightly packed small fresh basil leaves
BASIL & PINE NUT DRESSING
½ cup firmly packed fresh basil leaves
¼ cup (40g) pine nuts, roasted
1 clove garlic, quartered
½ cup (80ml) olive oil
1½ teaspoons red wine vinegar
1 Make basil and pine nut dressing.
2 Roughly chop or halve tomatoes, combine in a serving bowl; season. Drizzle with dressing; sprinkle with basil leaves.
BASIL & PINE NUT DRESSING Blend or process basil, nuts and garlic until chopped coarsely. With motor operating, gradually add oil; process until chopped finely. Stir in vinegar.
Chickpea, green chilli & walnut salad
PREP TIME 20 MINUTES SERVES 8
2 x 400g cans chickpeas, drained, rinsed
1 cup coarsely chopped fresh flat-leaf parsley
This story is from the Issue 77 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 77 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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