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Bocconcini & Roasted Tomato Salad
Serves: 4
Tender and flavoursome, this special salad only takes minutes to prepare. It
is best prepared and served at room temperature to bring out the best of the
flavours.
Roasting the tomatoes ensures the antioxidants are released and easily
absorbed by our bodies.
Ingredients
8 Roma tomatoes, cut in half lengthways
2 cups baby spinach leaves
12 Bocconcini "cherries" cut in half
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ cup sliced basil leaves
60g parmesan, shaved
Cracked black pepper
Method
1. Heat the griller and roast the tomatoes, cut side down, until the
skins become blistered. Set aside until cool enough to handle, then peel.
2. Place spinach leaves on a serving plate and arrange roasted tomatoes
on top. Tuck the bocconcini cherries in between the tomatoes.
3. Drizzle the salad first with the olive oil, then the vinegar.
Scatter with basil and parmesan, dust with pepper and serve at once.
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