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Roasted grape tomato salad

  • 0:05 Prep
  • 0:20 Cook
  • 8 Servings


  • 4 x 200g punnets grape tomatoes
  • 2 1/2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 75g pkt toasted pine nuts
  • 160g pkt baby spinach leaves


  • 1
    Preheat oven to 180°C. Line a large roasting pan with non-stick baking paper. Place tomatoes in prepared pan. Roast for 15-20 minutes or until tender. Set aside to cool.
  • 2
    Combine vinegar, oil and honey in a small jug. Season with salt and pepper. Place the tomatoes and pine nuts in a large serving bowl. Add the dressing and toss to coat.
  • 3
    Add the spinach and toss until well combined.

Source: taste.com.au


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