Serves: 2

Roast tomato & Chick Pea Compote

FG 0 | CC 8

Calories: 210 kcal
Tomato and chick pea compote


  • Mix the roast tomatoes with the chopped tomatoes in a bowl.
  • Heat small pan with a spray of oil, and fry the oinion slowly until softening.
  • Add the red pepper, stir in the paprika and cook for 1-2 mins.
  • Stir the drained chick peas into the mix and simmer for 5 mins.
  • Remove from the heat and add the balsamic vinegar.
  • Serve warm or allow to cool and refrigerate in a sealed container.

Serving suggestion:

2 whole wheat pitta breads (add 3 Checks)

4 tsp Greek yoghurt

Fresh coriander leaves

  • Warm pitta bread and open to form a pocket.
  • Pile the salad into the bread and top with greek yoghurt and coriander leaves.