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Roasted tomato & endive salad with basil dressing
Roasted tomato & endive salad with basil dressing
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • Olive oil, for greasing
  • 250g (about 1/2 bunch) endive, leaves separated, washed, dried
  • 500g (about 8) small egg tomatoes, halved lengthways
  • 9.20 gm olive oil
  • Salt & ground black pepper, to taste
  • 100g Kalamata olives (or dried date olives)
  • 80mls (1/3 cup) extra virgin olive oil
  • 125.00 ml shredded fresh basil
  • 1 garlic clove, chopped
  • 31.50 gm fresh lemon juice
Instructions:
  • Preheat oven to 200°C. Grease a baking tray with olive oil. Chill the endive in the fridge for 3-4 hours, covered in a bowl.
  • Line a greased baking tray with tomatoes, cut-side up. Drizzle olive oil over the top, season with salt and pepper, then bake in a preheated oven for 45-50 minutes until tomatoes are soft and slightly wrinkled. Allow to cool entirely on the tray before serving.
  • To prepare the basil dressing, combine olive oil, basil, and garlic in a blender or food processor. Blend until basil is finely chopped. Strain the mixture into a jug, discard the pulp, and whisk in the lemon juice.
  • Arrange the endive on a platter, layer with tomatoes and olives, then generously drizzle with basil dressing and season with salt and pepper. Enjoy!

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