Special Diet

Ingredients
  • 250 g (8 oz) baby plum or cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 150 g (5 oz) mini mozzarella balls, drained
  • 25 g (1 oz) pine nuts, toasted
  • sea salt and black pepper
  • 25 g (1 oz) rocket leaves
  • 12 basil leaves
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
Directions

Place the tomatoes, cut-side up, in a small roasting tin. Drizzle over the olive oil and season with a little sea salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until wilted and softened. Remove from the oven and leave to cool.

Make the dressing. Place the rocket and basil leaves, 2 tablespoons of the extra virgin olive oil and the vinegar in a small bowl. Blend with a stick blender to a purée, or transfer to a mini food processor to blend. Stir in the remaining oil and season to taste with salt and pepper.

Arrange the roasted tomatoes on a platter, then tear the mozzarella balls in half and arrange among the tomatoes. Drizzle over the dressing and scatter over the pine nuts. Serve immediately with ciabatta.

Like This? Try These
More on Food