24
Dec 09
Slow-roast Tomatoes, Goat’s Cheese and Mint Salad
This salad in Christmas colors – red, green and white. Great detail – slow-roast tomatoes. Recipe adapted from Pies and bass blog and “Nigella Express” by Nigella Lawson.
Source: “Nigella Express” by Nigella Lawson.
1/2 lb rocket or spinach salad
7 ounces of soft goat’s cheese
1 batch of moonblush tomatoes*
1 tablespoon of lemon juice (I used balsamic)
2 tablespoons of extra virgin olive oil
2 tablespoons of chopped fresh mint
Arrange the salad leaves in a large dish and then scoop out spoonfuls of the soft goat’s cheese and dollop it here and there.
Add the cooked-down, intensely red moonblush tomato halves.
In the same dish the tomatoes have been cooking in, whisk together the lemon juice and oil and pour over the salad.
Scatter with the chopped mint.
*Moonblush Tomatoes
1 lb (about 24) of cherry or other baby tomatoes
2 teaspoons Maldon salt or 1 teaspoon of table salt
1/4 teaspoon of sugar
1 teaspoon of dried thyme
2 tablespoons of olive oil
Preheat the oven to 425 degrees F.
Cut the tomatoes in half and sit them out cut side up in an ovenproof dish. Sprinkle with the salt, sugar, thyme and olive oil.
Put them in the oven, and immediately turn it off. Leave the tomatoes in the oven overnight or for a day without opening the door.
I really love goat cheese it is really delicous. Most of the time I eat it as a dessert or use it to make a salsa.