Smoked Tomato Salad
- 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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