Wednesday 25 July 2012

Roasted Tomato, Goat’s Cheese and Asparagus Salad

From Pure Vegetarian, Paul Gayler, Kyle Cathie Ltd, 2006.

This simple warm salad called for some lavender oil to be made but the thought of lavender does not gel well in my mind to go with savoury food. It is too reminiscent of toilet soap and bathrooms. I didn’t include it in the dish.

I first made a thin basil puree by blitzing in the blender some basil leaves with a clove of garlic and some olive oil.

Tomatoes were cut in half and sprinkled with salt, pepper, a little sugar and some thyme leaves. The two halves of the tomatoes were then placed back together with a slice of goat’s cheese in between.

Asparagus and olives were placed on a baking dish and a little olive oil drizzled over them. They were put in the oven for about 5 minutes. The tomatoes were then added to the baking dish and a drizzle of red wine vinegar and also of balsamic vinegar added. They were cooked for a few minutes more. They were then served with a basil puree and the juices from the pan.

An easily made salad that went well as an accompaniment to pasta with mushrooms. I don’t think it missed the lavender oil.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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