Roast Cherry Tomato Salad

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Roast Cherry Tomato Salad

 

 

750 g (26 1/2 oz) cherry tomatoes, halved

1/4 cup olive oil

3 garlic cloves, chopped

4 teaspoons chopped fresh rosemary leaves

two (400 g) (17 oz) cans cannellini beans, drained, rinsed

1 small red onion, thinly sliced

1/2 radicchio lettuce, leaves shredded

1/4 cup balsamic vinegar

50 g (1 3/4 oz) vegan parmesan cheese

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Line a baking tray with non-stick baking paper. Place tomatoes, cut

side up, on tray.

 

3. Combine 6 teaspoons oil, garlic, half the rosemary and salt and

pepper in a jug. Drizzle over tomatoes. Roast for 10 minutes or until

just tender. Transfer to a bowl.

 

4. Add beans, onion and radicchio to tomatoes. Toss to combine.

 

5. Whisk vinegar, remaining oil, remaining rosemary and pepper in a

jug. Drizzle over salad. Toss to combine. Top with parmesan. Serve.

 

 

Serves 6.