Parsley And Feta Cheese Salad Recipe

• 1 pkt Vine ripened tomatoes
• 3 Tbsp. Extra virgin olive oil
• 125 gm Button mushrooms, (4oz)
• 1 x 420 gram can chickpeas, liquid removed and rinsed
• 1 lrg Pot parsley, leaves only
• 1 x Pot fresh wild rocket, leaves only
• 1 x 200 gram pac feta cheese, rinsed and cut into 1cm (1/2 inch) cubes
• 1 Tbsp. Balsamic vinegar
•     Salt and freshly grnd black pepper

Directions