A special salad with Looye JOYN tomatoes and a surprisingly fresh flavour combination.
I want to make
Preheat the oven to 200°C. Rinse the chickpeas and drain well. Pat dry with a paper towel if necessary. Cut the Looye JOYN tomatoes into wedges. Remove the leaves from the sprigs of mint and cut into thin strips. Finely chop the parsley, grate the zest of half the lemon and squeeze out the juice.
Mix the chickpeas with a small splash of olive oil and the lemon zest and season with salt and pepper. Next, spread out on a baking tray lined with baking paper and roast in the oven for 30 minutes, until crispy. Shake the tray every 10 minutes. Allow to cool slightly after 30 minutes.
Meanwhile, brush the tomatoes with olive oil and heat a grill pan. Grill the tomatoes in the hot pan so to create grill marks all over. Allow to cool.
Mix the Greek yogurt with the lemon juice and half the mint to make a refreshing dressing and season with salt and pepper.
Mix the roasted chickpeas with the grilled Looye JOYN tomatoes, parsley, baby spinach and remaining mint into a salad and serve with the yogurt-mint sauce.