Recipe for Parsley and Feta Cheese Salad 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 pkt Vine ripened tomatoes
3 tbl Olive oil
125 gm Button mushrooms, (4oz)
1 x 420 gram can chickpeas, drained and rinsed
1 lrg Pot parsley, leaves only
1 x Pot fresh wild rocket, leaves only
1 x 200 gram pac feta cheese, rinsed and cut into 1cm (1/2 inch) cubes
1 tbl Balsamic vinegar
Instructions:
Instructions: 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 10-15 minutes.

Meanwhile, gently heat 1 tablespoon of oil in a small pan and fry the mushrooms for 3-4 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.

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

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