Here is a quick and easy recipe for a light lunch. It’s my roasted tomato salad. I love a great salad and roasting the tomatoes really transforms the tone of this dish. It’s a bit warm but the fresh greens shine through beautifully. I dressed it simply with lemon, salt and pepper. The best part is that you can roast the tomatoes before hand and store till when you’re ready to assemble this salad. It so good, you wont even miss the meat. I do hope you try this one.

Enjoy, Gbemi x

 

Ingredients

4 large ripe tomatoes

1 tablespoon balsamic vinegar

1 tablespoon olive oil

½ lemon

1 garlic clove, minced

2 cups baby spinach

¼ cup black olives

¼ cup white beans

¼ cup cashews

1 teaspoon chia seeds

Salt & Pepper

Method

Preheat the oven to 275 degrees F.

Cut tomatoes in wedges and arrange them on a sheet pan in a single layer. Drizzle olive oil and the balsamic vinegar. Sprinkle with the garlic, salt and pepper. Roast for 2 hours until the tomatoes begin to caramelize. Remove and allow the tomatoes to cool to room temperature.

Toss the tomatoes with the spinach, olive, beans and cashews. Season the salad with salt, pepper and lemon juice. Drizzle with some olive oil, top with the chia seeds and serve.