With fresh food you don't need too many ingredients and conflicting flavours to make a delicious dish. Served with wholegrain sourdough bread, this salad needs nothing else to accompany it.
Preheat the oven to 160 degrees Celsius.
Slice the roma tomatoes in half and arrange them on a baking tray. Brush with olive oil and sprinkle the chopped thyme over them. Place in the oven to slow roast for 25 - 30 minutes.
Wash and dry the salad green and place them in a bowl. Combine the olive oil and balsamic and toss through the greens.
Lay the dressed greens on a platter, arrange the caperberries and roasted tomatoes over with the asparagus and sprinkle shaved pecorino and cracked pepper over the top.
Note: Caperberries are the fruit and capers and the buds of a wild flowering bush, Capparis Spinosa, which grows prolifically along the coastline of Spain. They have a less intense flavour than capers and are available in jars or from the deli counter.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 30 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Entree, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 844 kj |
| Calories | 202 kcal |
| Fat | 18.1 g |
| Saturated Fat | 4.5 g |
| Total Carbohydrate | 3.2 g |
| Total Protein | 5.8 g |
| Fibre | 2.3 g |
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