Roasted tomato and feta salad
|500 g||baby tomatoes — halved|
|100 ml||fresh chillies — 573|
|½ tsp||black pepper — freshly ground|
|1 Tbs||vinegar — balsamic|
|200 g||feta cheese|
|fresh basil — handful|
|salt and freshly ground black pepper — to taste|
Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour. Take out of oven, sprinkle with balsamic vinegar, mix well and let it cool down.
Taste for seasoning.
Let it cool down to room temperature.
Crumble the feta and add to the tomatoes and the juices. Serve with torn basil leaves.