Roasted tomato and avocado salad

Instructions

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.