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Roasted tomatoes with goat's-milk cheese and spring onions

Recipe from: 4/10/2002 12:00:00 AM
Ingredients 9
Servings 4


  • 4
    large ripe tomatoes
  • 8
    spring onions
  • 30
    olive oil
  • 5
  • 2
    packets rocket, washed
  • 1
    red pepper, skinned and cut into 4 pieces
  • 100
    goat's milk cheese
  • freshly ground black pepper
  • balsamic vinegar to serve



Preheat oven to 180 °C. Thickly slice the tomatoes and rub the olive oil on both the tomatoes and the spring onions.
Season and place in the oven until softened.
To serve, place the warm tomatoes on a bed of rocket and scatter with the red peppers. Top with chunky pieces of goat's cheese and a grinding of fresh black pepper.
Pass some balsamic vinegar around.
Serve with toasted ciabatta bread.


Read more on: roast

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