Slow Roasted Tomato Salad With Feta By Emma Lewis
This stylish salad is perfect for a light lunch or the start of a simple evening meal.
Serves: 4
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Ingredients:
175g baby plum tomatoes, halved
2 garlic cloves, thinly sliced
2 sprigs thyme leaves
1 tbsp olive oil, plus a little olive oil spray
2 tsps granular Canderel
A pinch of Canderel for the dressing
1 tsp balsamic or sherry vinegar
150g Rocket leaves
40g low-fat feta cheese
Per Serving:
Fat 5g (of which saturates 1.5g)
Cals 70
Carbs 4g (of which sugars 1g)
Method:
Heat the oven to 140C/gas 1. Arrange the tomatoes on a shallow baking tray, cut side up. Place a slice of garlic and some thyme leaves on each.
Spray over a little olive oil, season, then sprinkle with Canderel. Roast in the oven for 30-40mins until softened and starting to shrivel. Leave to cool.
Just before serving, whisk together the tbsp olive oil with the vinegar and a pinch of sweetner.
Toss together with the rocket leaves and arrange on serving plates.
Place the tomatoes on top, crumble over the feta and drizzle with any remaining juices.
Tagged in Recipes