Ingredients   

4 tamarillos
1 cup fresh basil leaves, sliced
200g cherry tomatoes
¼ red onion, sliced
1x 400g can chickpeas, washed and drained

Dressing

¼ cup pesto
¼ cup white wine vinegar
2 tablespoons olive oil
Pinch black pepper

Method    

Place tamarillos in a bowl and then fill with boiled water. Leave for 3-4 minutes

Remove the fruit from the bowl and run under cold water. Using a knife, peel the skin from the tamarillos. Slice tamarillos lengthwise

In a small bowl, mix the dressing ingredients

In a serving bowl or plate, combine the cherry tomatoes, chickpeas, red onion and top with tamarillo

Drizzle with salad dressing and serve garnished with basil leaves