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Slow-roast tomato salad
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3 x 300g packs Red Choice tomatoes, halved
3 cloves garlic, peeled and crushed
5 tbsp extra virgin olive oil
6 sprigs thyme
75g fresh breadcrumbs
75g pine nuts
2 tbsp ﬁnely chopped flat-leaf parsley
2 tbsp ﬁnely chopped chives
1. Preheat the oven to 120°C, gas mark 2. Lay the tomatoes cut-side up on a roasting tray. Mix the garlic with 3 tbsp of the oil, brush over the tomatoes and season. Roughly tear the thyme over the top then transfer to the oven for 2 hours until very soft and slightly wrinkled.
2. Heat the remaining 2 tbsp olive oil in a large, non-stick frying pan and add the breadcrumbs. Cook for 1-2 minutes until golden then add the pine nuts. Cook for a further 1-2 minutes then remove from the heat and stir through the herbs.
3. Spread two-thirds of the breadcrumb mixture over a serving plate and top with the tomatoes. Sprinkle over the remaining mixture then crumble over the feta.
Typical values per serving:
1.8g fibre, 5.2g protein
This recipe was first published in April 2014.