Ingredients

The following ingredients have 4 Servings
  • 2 avocados
  • 200 g cherry tomatoes
  • 1 Tbsp extra virgin olive oil
  • small handful basil leaves
  • 1 Tbsp pine nuts (optional)
  • 1 Tbsp balsamic vinegar (the cheaper option)
  • 1 tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 clove garlic (crushed)
  • 1 spring onion (finely sliced)
  • 1 pinch salt
  • 1 pinch freshly ground black pepper

Instruction

  • Preheat the oven to 200˚C/400˚F.
  • Place the tomatoes on a baking tray, sprinkle the olive oil all over, then using your hands, rub the oil all over the tomatoes. Sprinkle some salt and freshly ground black pepper all over.
  • Roast the tomatoes for 15 minutes, 12, if you don't want them too soft but I like the really soft stage.
  • In the meantime, make the dressing by adding all the ingredients together in a bowl and mix thoroughly, or in a jar and shake it up.
  • Slice or chop the avocados up and place them on 4 plates. I like them in little pieces but sliced and arranged in a fan shape is prettier to look at!
  • Divide the roasted tomatoes up amongst the 4 plates. Add any tomato juice from the roasting tray into the salad dressing and mix it all up again.
  • Tear the basil leaves up into 2 or 3 pieces and scatter them all over the salad, followed by the pine nuts.
  • Sprinkle the salad dressing liberally all over the salad and serve immediately.