Salad of Roast Tomatoes Recipe
Ingredients
| 6 plum (egg or Italian) tomatoes, halved | ||
| Garlic | 8 Clove (5gm), peeled | |
| black pepper | 1 | |
| Olive oil | 2 Tablespoon | |
| 315 g / 10 oz assorted lettuce leaves | ||
| 185 g / 6 oz feta cheese, crumbled | ||
| 1 yellow or red pepper, sliced | ||
| Tangy dressing | ||
| 3 tablespoons balsamic or red wine vinegar | ||
| Tomato puree | 3 Tablespoon | |
| Tabasco sauce | 3 Drop | |
Directions
1. Place tomatoes and garlic on a baking tray, sprinkle with black pepper to taste and oil and bake at 180°C/350°F/Gas 4 for 30 minutes or until tomatoes are soft and golden. Set aside to cool completely.
2. Arrange lettuce leaves, feta cheese, pepper, tomatoes and garlic attractively on serving plates.
3. To make dressing, place vinegar, tomato puree, Tabasco and black pepper to taste in a screw-top jar and shake well to combine. Drizzle dressing over salad and serve immediately.
2. Arrange lettuce leaves, feta cheese, pepper, tomatoes and garlic attractively on serving plates.
3. To make dressing, place vinegar, tomato puree, Tabasco and black pepper to taste in a screw-top jar and shake well to combine. Drizzle dressing over salad and serve immediately.
Chef
