Roasted Tomato and Goat’s Cheese Salad

Name: Roasted Tomato and Goat’s Cheese Salad
Ingredients: 3 tablespoons pumpkin seed oil, or other favourite nut or seed oil; salt; 3 tablespoons pumpkin seed oil, or other favourite nut or seed oil; 3 tablespoons pumpkin seed oil, or other favourite nut or seed oil; pepper; 4 firm, ripe tomatoes; 2 × 50-75 g (2-3 oz) portions of goat’s cheese; a couple of handfuls – 50 g (2 oz) – salad leaves; 4 firm, ripe tomatoes; 2 slices wholemeal bread

Preparation info

Serves
2

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

For this, use individual goat’s cheeses or two pieces from a larger cheese, fresh or drier, as you prefer.

Ingredients

4 firm, ripe tomatoes
2 slices wholemeal bread
2 × 50-75

Lunch
Supper
Vegetarian

Method

Quarter the tomatoes, and scoop the seeds and ‘jelly’ into a sieve, set over a bowl. Roast or grill the tomato pieces, and remove the skin once it is loose enough to do so. With a pastry cutter, cut two rounds from the bread, and toast it under the grill. When you are toasting the second side, put the cheese on top, and let it heat through.

Heap the salad leaves on two plates, put the t