Name: Roasted vine tomato and goat’s cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 800 g cherry tomatoes on the vine; olive oil for drizzling; sea salt and freshly ground black pepper; 2x100 g goats cheese chevre, sliced; 200 g parmesan cheese grated; 200 g rocket wild; 1 garlic cloves, crushed; 2 Tbs vinegar balsamic; 1 Tbs honey; 1/2 cup fresh chillies 573; sea salt and freshly ground black pepper

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Ingredients (11)

800 g	cherry tomatoes — on the vine
	olive oil — for drizzling
	sea salt and freshly ground black pepper
2x100 g	goats cheese — chevre, sliced
200 g	parmesan cheese — grated
200 g	rocket — wild

DRESSING:

1	garlic — cloves, crushed
2 Tbs	vinegar — balsamic
1 Tbs	honey
1/2 cup	fresh chillies — 573
	sea salt and freshly ground black pepper

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Method:

Heat oven to 180°C.

Place tomatoes on a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast for 10–15 minutes or until the skins burst and tomatoes are lightly browned. Remove, set aside and allow to cool.

Place 2 tablespoons of grated Parmesan on a lined baking tray. Repeat with remaining parmesan, leaving a gap of 3cm between each mound. Place in the oven and cook for 5 minutes or until parmesan has melted and turned golden brown. Remove from oven. Leave to firm up for a minute, then remove from tray with a spatula.

Combine all the ingredients for the dressing. Divide tomatoes between 8 serving plates, scatter over goat’s cheese slices, Parmesan crisps and rocket and drizzle with dressing. Serve immediately.

Text and image:Fairlady

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