Salads

Roast tomato salad

Author: Dixie Elliott - Home Economist, Recipe Developer

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Serves: 8

Time to make: 20 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

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 38cal

Kilojoules 160kJ

Protein 1g

Total fat 3g

–Saturated fat 0g

Carbohydrates 5g

–Sugars 2g

Dietary fibre 2g

Sodium 120mg

Calcium 20mg

Iron 0mg

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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