Recipe - Parsley And Feta Cheese Salad

1 pack Vine ripened tomatoes
3 tablespoon Olive oil
125 g Button mushrooms; (4oz)
1 420 gram can chickpeas;
drained and rinsed
1 lg Pot parsley; leaves only
1 Pot fresh wild rocket;
leaves only
1 200 gram pac feta cheese;
rinsed and cut into
; 1cm (One half inch)
; cubes
1 tablespoon Balsamic vinegar
Salt and freshly ground
black pepper

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the tomatoes on a baking tray and sprinkle with a tablespoon of the
olive oil, season and roast in the preheated oven for 1015 minutes.

Meanwhile, gently heat 1 tablespoon of oil in a small pan and fry the
mushrooms for 34 minutes until brown. Leave to one side.

Place the remaining ingredients in a large bowl and gently stir.

Snip the tomatoes from the vine and add the mushrooms to the salad,
combining well, (take care not to 'squash' the tomatoes). Transfer to a
serving dish and sprinkle with freshly ground black pepper.

Converted by MC_Buster.

NOTES : A delicious salad with the combination of crunchy chickpeas,
roasted tomatoes, fresh parsley and feta cheese.

Converted by MM_Buster v2.0l.