Roasted Tomato and Asparagus Salad
Celebrate British Tomato Fortnight (29th May to 11th June) with this seasonal salad that can be served as a side dish or a simple lunch with crusty bread.
500g British baby tomatoes
4 garlic cloves, peeled
A few sprigs of thyme
A few sprigs of rosemary
4 tablespoon olive oil, plus extra to drizzle
500g British asparagus, tough ends discarded
4 tablespoons pitted black olives
Juice ½ lemon
1 tablespoon extra-virgin olive oil
A ball of mozzarella to serve
Place the tomatoes in a large baking tray and prick each one with the tip of a sharp knife.
Use the knife to gently flatten the garlic, then throw into the tray with the herbs and 3 tablespoons of oil. Season lightly and toss.
Preheat oven to 200C/180C fan/Gas 6. Place tray in the middle of the oven for 10 minutes.
Meanwhile, coat the asparagus in the remaining oil and put to one side.
Remove the tomatoes from oven, sit asparagus on top of them and scatter over the olives. Return to oven for a further 12-15 minutes until the asparagus is tender.
Lightly dress the watercress with the extra-virgin olive oil, a squeeze of lemon and seasoning. Toss and spread out on a platter.
Remove the tray from the oven and spoon everything onto the salad leaves.
Drizzle over any pan juices and serve immediately with the mozzarella and fresh bread.
Recipe courtesy of British Tomatoes