Mixed Tomato, Chickpea and Mozzarella Salad

Use whatever tomatoes are best on the day but a good selection of colours and sizes certainly makes for an impressive dish.

2 tablespoons olive oil

400-gram tin chickpeas, drained and rinsed

1 tablespoon purchased Moroccan spice mix

1 kilogram assorted tomatoes

2 balls fresh mozzarella in whey, drained

fresh basil leaves, to garnish

Dressing 4 tablespoons olive oil

finely grated zest 1 lemon 2 tablespoons lemon juice pinch chilli flakes 2 cloves garlic, crushed

½ teaspoon fennel seeds, toasted and roughly ground

1 teaspoon honey

¼ cup each basil and parsley, finely chopped

sea salt and ground pepper

Dressing: Whisk all the ingredients, except the herbs, together and season. The herbs are stirred in just before serving.

Chickpeas: Heat the oil in a sauté pan and add the chickpeas. Cook for 10 minutes, tossing frequently, then add the spice mix and cook for 2 minutes. Season with salt, then cool.

To serve: Cut the tomatoes into slices, halves and quarters and arrange on a serving platter with the mozzarella. Add the herbs to the dressing and spoon some over the top. Scatter with a quarter of the chickpeas and garnish with basil leaves. Serve the remaining dressing and chickpeas separately. Serves 8