300g (4 cups) heirloom cherry tomatoes - cut in half
A generous drizzle of olive oil for roasting
A pinch of salt
2 1/2 cup of spelt
1 can (400g) chickpeas - drained, rinsed and patted dry
2 tsp DIRTEA Cordyceps
2 tsp sweet smoked paprika
A generous pinch of salt & pepper
2 tbsp capers
A generous handful of mixed olives - pit removed and roughly chopped
For the dressing:
4 tbsp extra virgin olive oil
The juice of 1/2 lemon
1/2 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp maple syrup
A small bunch (about 20g) fresh parsley - finely chopped
A small bunch (about 10g) fresh mint leaves - finely chopped
Salt and pepper to taste
Start by making the slow roasted tomatoes. Add them to a large baking tray, drizzle with olive oil and salt and give them a toss so they get evenly coated in the oil. Spread them on the baking tray making sure the inside flesh is facing up. Roast them in the oven at 130-140 degrees Celsius for 30-35 minutes until soft and squishy.
In the meantime cook the spelt according to the packet’s instructions. Drain and leave it onto one side to cool down.
Add the chickpeas to a baking tray, drizzle with some olive oil, Dirtea Cordyceps powder, sweet smoked paprika, salt and pepper. Toss everything really well and spread them onto the tray.
Remove the tomatoes from the oven and place the chickpeas in. Turn the temperature up to 200 degrees Celsius and roast them for 30 minutes until slightly crispy on the outside.
Make the dressing: mix all the ingredients into bowl or jar until well combined.
Assemble your salad: add all the elements into a large bowl, drizzle with the dressing and mix well. Enjoy straight away or store any leftovers in the fridge for 2-3 days.