Roasted tomato salad
A very simple salad that makes a delicious starter or a tasty side dish served with grilled fish or meat.
chilli flakes, sumac or smoked paprika, to sprinkle
extra virgin olive oil
handful parsley leaves
Crusty fresh bread
Preheat the oven to 190℃/180℃ fan/gas mark 5.
Place the tomatoes on a roasting tray and season lightly with salt and sprinkle with a little Aleppo pepper, chilli flakes, sumac or paprika. Drizzle over 2 tbsp of the oil.
Roast in the oven for about 20 minutes until very tender but still holding their shape.
While the tomatoes are roasting, prepare the Parmesan shavings, by scraping a knife or potato peeler song the cheese to form thin flakes. Tear the parsley leaves into small pieces.
Transfer the tomatoes to a serving plate and drizzle with any juices from the tray.
Scatter the parmesan and parsley leaves over the top. Sprinkle with a little more of the pepper, chilli, sumac or paprika, then drizzle with the remaining oil over the top before serving.
Not suitable for freezing
Recipe by recipesmadeeasy.co.uk