I made this weekend this roasted tomatoes blackberries salad and it was so good. I’ve decided to share the recipe because it’s so easy to make and really yummy. We had it as a side dish with chips. It’s fresh and it doesn’t take a lot of time to make, it has a bit of sweetness from the roasted tomatoes, a bit of sharpness from the blackberries, a bit of kick from the mustard. It also has 2 portions of the recommended 5 a day.
For this recipe I used salad cheese, feta cheese can also be used. I didn’t add any extra salt as the cheese is salty enough for me. Add salt if you think it’s needed.
Ingredients for 2 salad bowls:
– 50g mix leaves
– 100g blackberries
– 2 medium to big tomatoes
– 50g salad cheese
– 1 tsp Wholegrain Mustard
– 1 spoon of oil
Wash the mixed leaves in a colander and leave them to drain. If the leaves are already washed, skip this part. Put the leaves on a paper kitchen towel and pat it dry with another towel. Wash and pat dry the blackberries. Cut the tomatoes in 4 thick slices. Heat a non-stick frying pan and put the tomato slices and leave them on medium heat for 2-3 minutes. Flip them and cook them for another 3 minutes. Remove from heat and leave on a side to cool down.
In a small bowl make the sauce by mixing the wholegrain mustard with the oil until the oil is incorporated. Put the salad leaves in a bowl and pour the mustard sauce on top. Mix them. Cut each tomato slices in 3-4 long strips and toss them into the bowl. Mix with care and put the salad into the serving bowls.
Put the blackberries on top. Crush the salad cheese with a fork and sprinkle it over the salad.
My roasted tomatoes blackberries salad is ready to be served and enjoyed.