Tuesday, 31 May 2011

Spinach, radish and roasted cherry tomato salad (3 colours)

Cherry tomatoes - 1 handful
Olive oil - 1 tbsp
Garlic cloves - 3, finely chopped
Dried herbs - I used thyme, basil and oregano
Spinach - 2 handfuls
Radishes - handful, sliced thinly
Hazelnuts - small handful, chopped

1) Place the cherry tomatoes on a baking tray and drizzle over the olive oil. Sprinkle with the crushed garlic and dried herbs and roast at 160°C for 20 minutes.
2) Meanwhile, arrange the spinach leaves in a serving bowl and layer the radishes on top. Sprinkle over the hazelnuts.

3) When the tomatoes are cooked spoon them on top of the salad and drizzle over the liquid from the baking tray. Serve immediately. Serves 2.

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