Slow roasted tomato salad with feta
This stylish salad by Emma Lewis is perfect for a light lunch, or the start of a simple evening meal.
175g baby plum tomatoes, halved
2 garlic cloves, thinly sliced
2 sprigs thyme leaves
1 tbsp olive oil, plus a little olive oil spray
2 tsps granular Canderel
A pinch of Canderel for the dressing
1 tsp balsamic or sherry vinegar
150g Rocket leaves
40g low-fat feta cheese
Heat the oven to 140C/gas mark 1. Arrange the tomatoes on a shallow baking tray, cut side up. Place a slice of garlic and some thyme leaves on each. Spray over a little olive oil, season, then sprinkle with Canderel. Roast in the oven for 30-40 mins until they're softened and starting to loose their shape a little. Leave to cool.
Just before serving, whisk together the tbsp olive oil with the vinegar and a pinch of Canderel. Toss together with the rocket leaves and arrange on serving plates. Place the tomatoes on top, crumble over the feta and drizzle with any remaining juices.