A delicious super summery salad to kick off the weekend... because a girl can't live on cake alone.
Roasted Heirloom Tomato and Red Pepper Salad
slightly adapted from here
2 large heirloom tomatoes
2 red peppers
1 salad onion
1 whole head of garlic
1/2 cup olive oil, plus extra for drizzling
1/4 cup sherry vinegar
1/2 cup parsley leaves, shredded
2 teaspoons ground cumin
1 teaspoon smoked paprika
Sea salt flakes
Freshly ground black pepper
Preheat the oven to 200C.
Place the tomatoes, peppers, onion and garlic on a roasting tray, drizzle with olive oil, rubbing them all over to coat them thoroughly. Roast for 40 minutes, or until blackened. Once soft and scorched, put the peppers into a bowl, cover them with plastic wrap and leave for at least 10 minutes. When cool enough to handle, peel the peppers and tomatoes and roughly chop. Chop the onion and squeeze the garlic out of its skin. Put all the vegetables into a serving bowl. Add the shredded parsley leaves.
Add the 1/2 cup of olive oil and the vinegar to the vegetables. Add the cumin, smoked paprika and some salt and pepper to taste. Toss and serve at room temperature.