Recipe

Roasted Tomato Medley & Bocconcini Salad

6
Serves
10 MINS
Prep Time
8 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 800g Tomato Medley
  • 4 tbs extra virgin olive oil
  • 4 marinated artichokes, sliced
  • 1 cup basil leaves
  • 2 tbs drained capers
  • 300g bocconcini, drained
  • 1 tbs balsamic glaze or pomegranate molasses
  1. Preheat oven to 240°C fan forced. Put the tomatoes in a roasting pan and drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for about 5-8 minutes until skins just start to wrinkle, but tomatoes still hold their shape.
  2. Meanwhile, combine the artichokes, basil and capers then spoon onto a serving platter. Tear the bocconcini in half and arrange over artichokes. Spoon over the tomatoes. Drizzle over the balsamic or pomegranate molasses and remaining oil. Season and serve.