This delightful dish is perfect for those last lazy days of summer. Roasted tomatoes, asparagus, goat’s cheese and walnut salad served with mustard and a balsamic dressing offer a real flavour burst.
Roasted tomatoes, asparagus, goat's cheese and walnut salad served with mustard and a balsamic dressing
Ingredients
Dressing
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper, to taste
- 10ml mustard seeds
- 30ml balsamic vinegar
- 60ml walnut oil
- 40ml olive oil
Salad
- 200g vine tomatoes
- 2 garlic cloves, smashed
- 30ml olive oil
- 250g asparagus, blanched
- 1 leek, sliced
- 2 x 80g crottin goat’s cheese, crumbled
- 200ml rocket leaves
- salt and freshly ground black pepper, to taste
- 5 walnuts, roughly chopped
Instructions
For the dressing, use a pestle and mortar and crush the garlic and salt until creamy. Add the mustard seeds and work into the garlic mixture. Whisk in the vinegar and oils. Set aside until needed. Preheat the oven to 200°C.
Place the tomatoes, garlic and oil in a baking dish and toss gently to combine. Roast in the oven for 10 minutes. Add the asparagus and leek, and roast for a further 10 minutes.
Place the tomatoes on a serving plate together with the asparagus and leek. Sprinkle with the cheese and rocket leaves, and season. Toss through the dressing and walnuts. Serve while still warm.
