Salads

Roast tomato salad

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 8

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

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1 punnet (250g) baby Roma or cherry tomatoes, halved lengthways
1 large cos lettuce, shredded
1 small red onion, thinly sliced
3 stalks celery, thinly sliced
1 tablespoon pine nuts, toasted
Dressing
1 lemon, rind, grated, and juice
1 tablespoon olive oil
1 teaspoon no-added-salt
lemon pepper

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Top with tomatoes and roast for 10 minutes, or until tender. Cool.

2 Combine lettuce, onion, celery, pine nuts and tomatoes in a bowl, or on a serving platter.

3 To make dressing, combine lemon rind, juice, oil and lemon pepper in a screw-top jar. Shake to combine. Dress salad just before serving.

Serve as part of this budget dinner party for eight… three courses for under $7 per person!

$11.36 Ricotta and silver beet triangles
$25.20 Greek chicken
$10.08 Roast tomato salad
$07.92 Mandarin syrup cake
$54.56 Total

Nutrition Info (per serve)

Calories 38 cal

Kilojoules 160 kJ

Protein 1 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre 2 g

Sodium 120 mg

Calcium 20 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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