Moroccan-Style Tomato Salad A salad that's the perfect accompaniment to summer grills. Serves 4 200g tinned chickpeas 1/2 tsp ground cumin 1/2 tsp cayenne 1/2 tsp ground coriander Olive oil 1 kg mixed ripe tomatoes 1/2 cucumber 3 spring onions, trimmed and thinly sliced 1 small red chilli, thinly sliced 1/2 lemon, zested and juiced Salt Small handful of herbs, roughly chopped Preheat the oven to 190°C. Tip the chickpeas into a small roasting tin, add the cumin, cayenne, coriander and 1 tablespoon of olive oil, and season. Mix to coat the chickpeas in the spices, then roast in the oven for about 20 minutes, until golden and crisp. Meanwhile, prepare the tomatoes, slicing the larger ones and cutting any cherry tomatoes into halves or quarters. Arrange on a large platter. Peel and thinly slice the cucumber, then tuck among the tomatoes. Add the roasted chickpeas on top. In a small bowl, mix the lemon zest with a pinch of salt and a squeeze of lemon juice. Scatter over the salad with the spring onion and chilli. Sprinkle the herbs over the top and serve.