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Simply Sublime…

A recipe from

A delicious, easy, light, simple salad

Spinach and roasted cherry tomato salad

  • 200g cherry tomatoes, halved
  • 30ml olive oil
  • 1 packet streaky bacon
  • 500g baby spinach, picked
  • 250g fine beans, blanched and halved
  • olive oil
  • 3 avocados, diced
  • 1 bag pitted green olives, halved
  • Parmesan shavings
  • Maldon salt and black pepper

Preheat the oven to 180°C.

Place the cherry tomatoes in a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.

Fry the bacon until crispy and break into small pieces. Toss the baby spinach and fine beans together and drizzle with a little olive oil. Mix in the roasted cherry tomatoes, bacon, olives and avocado. Finish the salad off with Parmesan shavings and a little salt and pepper.

Chef’s Tip: Leave the avocado pip in the salad, until ready for use. The avo won’t go brown.