Roasted tomato and avocado salad
(at time of publication)
- 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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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)
Total fat 10g
–Saturated fat 1g
Dietary fibre 4g
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