Coloured lukewarm Tomberry® salad

Ingredients (3-4 people)

  • 100 gram  Rocket salad
  • 1 jar of Chickpeas 
  • 300 gram Inca tomatoes mix 
  • 1 White eggplant 
  • 1 Graffiti eggplant 
  • 1 bunch White point radish 
  • 125 gram Tomberry® red 
  • 125 gram Tomberry® yellow 
  • Olive oil
  • Aceto balsamico 
  • Pepper and sea salt


Remove the crowns of the Inca tomatoes and cut them into quarters.

Heat the olive oil in a deep cast-iron frying pan. Meanwhile, cut both eggplants into slices. Fry the eggplants on both sides for 3 to 5 minutes, until they are slightly toasted. Let them cool of on a plate and sprinkle lightly with pepper and sea salt.

Wash the radish, if necessary, and remove the leaves. Keep these aside for the salad. Cut the radish into quarters.

Mix in a large bowl the rocket salad and the radish leaves together and mix the Inca tomatoes, chickpeas, the fried eggplants and the white radish.

Spread the salad over the plates and sprinkle the Tomberry® tomatoes on it. Add the aceto balsamico to the salad and season with pepper and sea salt.