Yesterday we fancied a light lunch, so we sliced some ciabatta, smeared it with with garlic and olive oil, popped it in the oven for a few minutes and set to work on some fresh, summery vegetarian delights. These quantities serve four.

Tomato salad

4 firm, ripe tomatoes, finely chopped
1 clove of garlic, crushed
Decent splash of good quality balsamic vinegar
Decent splash of extra virgin olive oil
Sea salt and freshly ground black pepper
Small handful of fresh basil, chopped

Stir the ingredients together, taste and adjust seasoning.


1 can cooked chickpeas
Juice of 1 large lemon
1 heaped teaspoon tahini
Splash olive oil
1 clove garlic, crushed

Pulse all ingredients in a food processor until smooth. Taste and adjust with extra salt, garlic or lemon juice as needed.

Remove toasty ciabatta from the oven. Pile slices of toast with tomato deliciousness and dunk in the houmous for happymaking. Proof of happymaking below.