Smoked Tomato Salad

Smoked Tomato Salad recipe - The Cooks Pantry


Courtney Roulston


4 people


  • 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour
  • 2 x 100g packs Ainsley Harriott’s Sun Dried Tomato & Garlic Couscous
  • 3 x 250g packs Truss tomatoes (the large cherry tomatoes on the vine in packs)
  • 3 red onions, skin on, sliced into wedges
  • 1 tablespoon Cobram Estate Light Extra Virgin Olive Oil
  • ½ teaspoon sea salt
  • 1 can chickpeas, drained
  • ½ cup pitted kalamata olives, roughly chopped, plus extra to serve
  • 1 large pomegranate, seeds removed (around 1 cup)
  • 125g danish smooth feta


  • 1 cup basil leaves
  • 1 cup parsley leaves
  • 1 cup mint leaves
  • Pinch of Sea Salt
  • 2 tablespoons lemon juice
  • 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
  • 2 teaspoons maple syrup
  • 1 BBQ (that can be enclosed)


  • Pierce the lid of your smoking chips, place them on the BBQ grill and close the lid. Place your tomatoes and onions in a disposable foil tray and coat generously with olive oil and salt. Put the tray in the BBQ and close the lid.
  • Cook couscous as per instructions. Once couscous is ready, add olives, pomegranate and chickpeas.
  • Combine Basil dressing ingredients in a bowl and using a stick blender, blend until smooth.
  • Serve smoked tomatoes and onion on a bed of couscous mixture, garnish with feta and basil dressing.

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