ROASTED TOMATO & QUINOA SALAD

SERVES 4 PREP 20 MINS COOK 25 MINS + COOLING PER SERVE 2678kj

6 tomatoes, halved

¹⁄ 3 cup extra-virgin olive oil

8 eschalots, peeled, halved

¼ cup lemon juice 2 tsp Dijon mustard

1 cup white quinoa

1 cup frozen broad beans, blanched, podded

1 bunch asparagus, trimmed, blanched

400g heirloom cherry tomatoes, halved

425g can tuna in oil, drained, flaked

1 Preheat oven to 200°C. Line an oven tray with baking paper.

2 In a bowl, toss tomato, 2 tbsp oil and eschalots. Season. Transfer to oven tray. Bake 20-25 mins until beginning to collapse.

3 To make dressing, in a jug, whisk remaining oil with lemon juice and mustard. Season and set aside.

4 Meanwhile, cook quinoa following packet instructions. Transfer to a bowl to cool.

5 Add broad beans, asparagus, roasted tomato mixture, heirloom tomatoes and tuna, tossing well. Drizzle with dressing to serve.