SLOW ROASTED TOMATO, CUCUMBER AND PARMESAN SALAD
This delicious side dish looks as good as it tastes.
PREP TIME: 20 MINS (+ COOLING) COOK TIME: 2 HOURS 30 MINS SERVES 8 (AS A SIDE)
12 small egg (roma) tomatoes,
halved lengthways
1 tsp caster sugar
1/3 bunch thyme, leaves picked 3 Lebanese cucumbers, peeled
into ribbons
120g pkt rocket and spinach leaves 60g parmesan, peeled into
shavings
Dressing
2 Tbsp fresh lemon juice 1 Tbsp olive oil
1 tsp Dijon mustard
or gluten-free mustard Freshly ground black pepper 1 Preheat oven to 130°C (fanforced). Line two baking trays with baking paper. Place tomatoes, cut-side up, on lined trays. Spray with cooking spray. Sprinkle with sugar and thyme leaves. Roast for 21/2 hours, or until tomatoes shrink by about half. Turn oven off and leave tomatoes in the oven to cool. Once cool, transfer them to an airtight container. Keep in the fridge until required.
2 To make salad dressing, whisk all ingredients (adding in any juices from rested tomatoes) together in a small bowl or place in a small jar, cover with a lid and shake to combine.
3 Toss cucumber ribbons and salad leaves in a bowl. Place on a large serving platter and top with roasted tomatoes. Drizzle with dressing and top with parmesan shavings. Serve.