Roasted Tomatoes and Goat's Cheese Salad

April 30, 2021

Roasted Tomatoes and Goat's Cheese Salad

A beautiful marriage of sweet roasted tomatoes, tangy goat’s cheese and peppery warmth. An indulgent brunch or weekend treat.

INGREDIENTS

  • 500g heirloom mixed tomatoes (if you can’t get heirloom, then any mix of tomatoes is good)
  • Smoky Flower of Salt
  • 60g goat’s cheese
  • Splash of olive oil
  • 80g rocket
  • 20 basil leaves
  • 1 tsp cracked black Kampot pepper

METHOD

  1. Preheat oven to 200c.
  2. Cut the tomatoes into quarters (halves if using cherry tomatoes). Sprinkle with Smoky Flower of Salt and a drizzle of olive oil.
  3. Place on an oven tray and cook for 10 to 12 minutes if large pieces or 8 to 10 minutes if smaller.
  4. Cut the goat’s cheese into bite-size pieces. Remove the tomatoes from the oven and divide equally across four plates.
  5. Do the same with your goat’s cheese and rocket leaves.
  6. Tear up the basil and add it to the salad.
  7. Finish with a sprinkle of olive oil and cracked black Kampot pepper, and dive right in!




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