Roasted tomato and avocado salad

Author: Alison Turner

Photographer: Mark O'Meara

Serves: 4

Time to make: 1 hr 10 mins , plus 1 hr cooling

Hands-on time: 10 mins

Ingredients

More weights & measures

2 x 250g punnets cherry tomatoes

spray oil

3 cloves garlic

75g (2 cups) baby spinach

2 Lebanese cucumbers, chopped

3 spring onions, sliced diagonally

1 small avocado, thinly sliced

1 tablespoon balsamic glaze

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Instructions

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1 Preheat oven to 150°C. Line a large roasting pan with baking paper then place tomatoes in pan and spray with oil. Wrap garlic in tinfoil and place in the pan. Roast for 1 hour or until tomatoes soften and skins start to split. Set tomatoes and garlic aside for 1 hour to cool.

2 Place tomatoes, spinach, cucumbers and spring onions in a bowl. Remove garlic from tinfoil. Squeeze roasted garlic into salad, discarding skin. Toss gently to combine.

3 Add avocado to salad and toss gently. Drizzle with balsamic glaze and serve. Serving suggestion Serve salad with lamb and jacket potatoes.

Nutrition Info (per serve)

Calories 134 cal

Kilojoules 560 kJ

Protein 4 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 10 g

Sugar 8 g

Dietary fibre 4 g

Sodium 50 mg

Calcium 70 mg

Iron 1.5 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.