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    Roast Tomato, Blue Cheese and Walnut Salad

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    Roast Tomato, Blue Cheese and Walnut Salad

    • Preparation time: 5 minutes
    • Cooking time: 45 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 12 tomatoes, halved
    • 1½ tsp caster sugar
    • 2 tbsp olive oil
    • 200g watercress or salad spinach
    • 200g English blue cheese, such as Oxford Blue Stilton, crumbled
    • 75g Waitrose Wholesome Walnuts, toasted
    • For the dressing
    • 1 tsp white wine vinegar
    • Small dollop of Dijon mustard
    • Pinch of sugar
    • 4 tbsp extra virgin olive oil


    1. Preheat the oven to 190°C, gas mark 5. Arrange the tomatoes in a single layer in a roasting tin. Season, sprinkle with the sugar and drizzle with the olive oil. Roast for about 45 minutes, then allow to cool a little (serve warm or at room temperature).
    2. Make the dressing by mixing the vinegar, mustard, sugar and seasoning together. Whisk in the oil, using a fork.
    3. Place the leaves, cheese and nuts in a wide, shallow bowl and toss with two-thirds of the dressing. Gently mix in the tomatoes (don't toss them with the other ingredients or they will get squashed and lose their juices). Drizzle the remaining dressing over the salad and serve.

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