Tomato, mozzarella and pesto salad

SERVES 4 PREP AND COOK TIME 50 MINUTES

2 medium (340g) red onions, cut into thin wedges ¼ cup (60ml) extra virgin olive oil 80g thinly sliced salami ¼ cup (65g) pesto 2 medium (250g) zucchini, sliced lengthways into ribbons 100g baby rocket 500g tomato medley or heirloom tomatoes, halved 110g buffalo mozzarella, drained

1 Preheat the oven to 180°C (160°C fan-forced). Line a small roasting tray with baking paper. 2 Put the onion into the prepared tray; season with sea salt and freshly ground black pepper. Drizzle with 1 tablespoon of the oil; toss to coat. Roast for 30 minutes or until onion is just beginning to colour. Cover onion with the salami. Roast for a further 10 minutes. 3 Meanwhile, combine the pesto and remaining oil in a small bowl. 4 Arrange the zucchini, rocket and tomatoes on a serving platter. Top with the salami and onion. 5 Tear the mozzarella into small pieces and scatter over the salad; drizzle with the pesto mixture.

Not suitable to freeze or microwave.