Slow roasted tomatoes on fresh spinach

Slow roasted tomatoes with parmesan cheese, perfect addition to your meal.

Slow roasted tomatoes on fresh spinach


Serves 4

4 cups lightly packed mesclun salad greens
16 slow roasted tomatoes [see our recipe]
¼ cup sliced Parmesan cheese

3 Tbsp olive oil
2 Tbsp vinegar or lemon juice
1 tsp sugar


Arrange mesclun, tomatoes and Parmesan on a salad platter.
Place oil, vinegar and sugar in a screw top jar and shake well.
Drizzle dressing over the salad.

Variation: Add ¼ cup black olives or basil leaves to the salad.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1200kj
Protein 6.9g
Total fat 20.7g
- saturated fat 4.0g
Carbohydrates 15.7g
- sugars 15.0g
Fibre 6.9g
Sodium 91mg

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