Tomato salad

Tomato medley

With a tomato & garlic dressing

Tomato salad

30 mins

Not Too Tricky

serves 4

About the recipe

This is about celebrating tomatoes in all their different flavours, colours and sizes. Any leftover dressing can be kept in the fridge and used it as a base for pasta or pizza sauces.


nutrition per serving

303

Calories


21.7g

Fat


12.2g

Saturates


6.2g

Sugars


1.99g

Salt


17.6g

Protein


13.2g

Carbs


3.2g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jamie Oliver

Ingredients

1 fresh red chilli

½ a bunch of fresh basil

extra virgin olive oil

balsamic vinegar

600g mixed cherry tomatoes

250g halloumi cheese

1 large beefsteak tomato

TOMATO & ROAST GARLIC DRESSING

2 yellow tomatoes

2 orange tomatoes

4 cloves of garlic

Method

  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft.
  3. Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
  4. Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
  5. Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
  6. Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
  7. Slice up the halloumi, then hit it with some black pepper.
  8. Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps.
  9. Cook for 4 to 5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate.
  10. Once golden on both sides, slide it onto a serving board.
  11. Finely slice the beef tomato and lay the slices on top of the halloumi.
  12. Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
  13. Take to the table with the tomato and roast garlic dressing to drizzle over before serving.

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