Oven Dried Tomato and Parmesan salad 

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

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

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