ROASTED CHERRY TOMATO SALAD

Miss Polly’s kitchen page 56

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Step 1

Preheat the oven to 180°C (350°F) fan bake.

Step 2

Place the cherry tomatoes and garlic on a lined baking tray. Drizzle with olive oil and balsamic vinegar. Season with salt and cracked pepper.

Step 3

Roast for 25 minutes then allow to cool.

Step 4

Gently mix the rocket, avocado, basil and almonds on a serving platter.

Step 5

Once the tomatoes have cooled, carefully pour them and their beautiful juices over the salad and top with the parmesan.