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Roasted tomato & parmesan salad
Roasted tomato & parmesan salad
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Ingredients:
  • 6 ripe tomatoes
  • 100g baby rocket leaves (or mixed salad leaves)
  • 50g shaved parmesan
  • 82.50 ml shredded basil
  • 1-40.00 ml balsamic vingar, to serve
Instructions:
  • Quarter 6 ripe tomatoes and arrange them on a wire rack over a baking paper-lined tray. Roast in a preheated 150°C oven for 1 1/4-1 1/2 hours, or until they are halved in size and slightly shrivelled. Let them cool before using.
  • In a serving bowl, layer 100g of baby rocket leaves (or mixed salad leaves). Add roasted tomatoes, 50g of shaved parmesan, and sprinkle 1/3 cup of shredded fresh basil on top.
  • Drizzle salad with a generous 1-2 tablespoons of rich balsamic vinegar. Enjoy right away.

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