Roasted vine tomato and goat’s cheese salad

Recipe from: 23 October 2015
recipe, salad, light meals

Ingredients 12
Servings 8
Time 00:15


  • 800
    cherry tomatoes on the vine
  • Olive oil for drizzling
  • sea salt and black pepper
  • 2x100
    logs chevre/goats cheese, sliced
  • 200
    Parmesan, grated
  • 200
    wild rocket
  • 1
    garlic clove, crushed
  • 2
    balsamic vinegar
  • 1
  • 1/2
    olive oil
  • sea salt and black pepper


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:Fairlad

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Read more on: recipe  |  salad  |  light meals

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