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Oven Dried Tomato and Parmesan salad 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 45 mins

A tasty salad from the new cookbook, Graze, by Jason Roberts.

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Ingredients:

4 vine-ripened tomatoes

2 cloves garlic, sliced

1 tsp thyme leaves

1/2 tsp sugar

2 tsp extra virgin olive oil

1 Tbsp lemon juice

2 cup baby spinach or rocket

2 Tbsp parmesan shavings


Directions:

Preheat the oven to 170 degrees C.

Quarter the tomatoes and remove the core. Sprinkle the garlic, thyme and sugar over the tomato quarters and season with salt and pepper. Place the tomatoes on a baking tray lined with baking paper.

Roast for 45 minutes or until the flesh is slightly yellowed and dried and a little shrivelled at the edges.

In a bowl, combine the oil and the lemon juice. Toss the spinach with the lemon and oil and place on a plate. Top with the tomatoes and sprinkle with the parmesan. Serve.

Author:

Jason Roberts

Recipe Book Notes:




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NUTRITIONAL INFO

(Per Serving)
Calories
80 cals
Kilojoules
322 kJ
Fat
4.0 g
Carbohydrates
4.6 g
Protein
5.5 g
Cholesterol
3.5 mg
Sodium
84 mg
Saturated Fat
1.1 g
Fibre
4.8 g
Calcium
-
Total Sugars
-
Note: A dash indicates no data is available.

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