Special Diet

  • 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

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.

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