olive oil for roasting
200 g cherry tomatoes
2 tbsp extra-virgin olive oil
juice of 1 lemon
1 tsp balsamic mustard
200 g fresh basil leaves
200 g fresh rocket leaves
200 g cherry tomatoes
2 tbsp extra-virgin olive oil
juice of 1 lemon
1 tsp balsamic mustard
200 g fresh basil leaves
200 g fresh rocket leaves
method
Heat the oven to 200°C, gas 6.
1. Drizzle a little olive oil over a small roasting pan, add the tomatoes and put in the oven to cook for 10 minutes until they have just begin to brown.
2. Put the extra-virgin olive oil in a salad bowl, add the lemon juice and balsamic mustard and blend together.
3. Add the basil and rocket and toss until all the leaves are coated.
4. Top with the hot tomatoes and serve at once.
1. Drizzle a little olive oil over a small roasting pan, add the tomatoes and put in the oven to cook for 10 minutes until they have just begin to brown.
2. Put the extra-virgin olive oil in a salad bowl, add the lemon juice and balsamic mustard and blend together.
3. Add the basil and rocket and toss until all the leaves are coated.
4. Top with the hot tomatoes and serve at once.
serving amount
serves 6
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