TRAY BLAZ­ERS

“It’s great when you can throw ev­ery­thing into one dish or tray and din­ner is done. Save on the wash­ing up with these flavour-filled meals”

Sunday Herald Sun - Stellar - - On Sunday - SHAN­NON BEN­NETT @chef­ben­nett23 @ vueben­nett

TRAY-BAKED TOMA­TOES WITH CHORIZO AND RI­COTTA

“Bring this bright tray straight to the ta­ble”

SERVES 4

¼ cup (60ml) ex­tra vir­gin olive oil, plus ex­tra to driz­zle 3 truss toma­toes, thickly sliced 1 pun­net (200g) mixed cherry toma­toes, some whole, some halved 1 gar­lic bulb, halved hor­i­zon­tally 2 cured chorizo (260g), sliced 3 sprigs oregano, leaves picked, plus ex­tra to serve 2 sprigs basil, leaves picked, plus ex­tra leaves to serve 400g lin­guine 150g fresh ri­cotta, crum­bled, to serve

Pre­heat oven to 200°C. Place oil, toma­toes, gar­lic, chorizo and herbs into a large oven­proof tray. Roast for 30-35 min­utes un­til the toma­toes are ten­der and the chorizo is caramelised. Mean­while, in a pot of boil­ing salted wa­ter, cook pasta un­til al dente. Drain. Toss cooked pasta through tomato mix­ture. Di­vide into bowls, and scat­ter with ri­cotta and ex­tra oregano and basil. Driz­zle with ex­tra oil and top with freshly ground black pep­per.

NU­TRI­TION • 17G PRO­TEIN • 8G SAT FAT • 8G CARB • 6G SUG­ARS • 610MG SODIUM • 350 CAL (1465KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.