Thursday, January 5, 2012

Roast Tomato, Fetta and Avocado Salad

Small local tomatoes are currently available at The Fresh Ingredient, they are perfect for this recipe.

Ingredients serves 2-3
500g small tomatoes
3 Australian Organic Garlic Cloves, peeled and thinly sliced lengthways
2tbs Australian Extra Virgin Olive Oil
50g Udder Farm feta cheese, crumbled
1 avocado, peeled and roughly chopped
1/4 cup tightly packed small basil leaves.
1.  Preheat oven to 200°C. Line a baking tray with If You Care brand parchment baking paper (available from The Fresh Ingredient). Combine tomatoes, garlic and 1 tablespoon oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 25-30 minutes or until tender. Set aside for 20 minutes to cool.  

2. Divide tomatoes and arrange in the base of each bowl, top with avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Allow to sit for 10 minutes to allow the flavour to develop. Serve with pan-fried chicken or a small piece of steak. 


  1. Yummo! This year I'm going to get into your store, actually, make that this MONTH. See you soon x

  2. Hi PPMJ, Tweet me when you are coming in, would love to meet in real life (not just virtually)> I am only in the shop on certain days!