Take advantage of an abundance of in-season tomatoes with these taste-tempting recipes from Coles.
Tomato and Raspberry Salad
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Serves 6 as a side dish.
Ingredients:
2 x 250g punnets cherry tomatoes, halved
⅔ cup flat-leaf parsley leaves
⅔ cup mint leaves
1 small red onion, cut into thin wedges
125g raspberries, torn
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp grated lemon rind
Method:
Place the tomatoes, parsley and mint on a large serving platter. Sprinkle with the raspberries.
Combine the lemon juice and oil in a small bowl. Season. Drizzle the salad with the lemon dressing and sprinkle with lemon rind to serve.
Rustic Mixed Tomato and Spiced Chickpea Salad
Rustic Mixed Tomato and Spiced Chickpea Salad.
Serves 4 as a side dish.
Ingredients:
400g can chickpeas, rinsed, drained
¼ cup (60ml) olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
350g packet mixed medley tomatoes, large tomatoes halved
1 avocado, stoned, peeled, thinly sliced
½ cup mint leaves
½ cup flat-leaf parsley leaves
½ cup basil leaves
¼ cup dill sprigs
1 tbsp white wine vinegar
100g marinated fetta, crumbled
Method:
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place chickpeas in a bowl. Drizzle with 1 tbsp oil. Sprinkle with the cumin, coriander and paprika. Season. Toss to combine. Spread over 1 lined tray. Bake, tossing occasionally, for 15 mins or until chickpeas are light golden. Set aside to cool.
Place the tomatoes on the remaining lined tray. Drizzle with 1 tsp of the remaining oil. Season. Bake for 10-15 mins or until tomatoes begin to collapse. Set aside to cool.
Place chickpeas, tomatoes, avocado, mint, parsley, basil and dill in a bowl. Place vinegar and remaining oil in a screw-top jar. Shake until well combined. Drizzle over the tomato mixture and toss to combine. Arrange on a serving platter. Sprinkle with the fetta.
Tomato, Peach and Bocconcini Salad
Tomato, Peach and Bocconcini Salad.
Serves 4 as a side dish.
Ingredients:
3 vine-ripened tomatoes, cut into wedges
1 peach, stoned, cut into wedges
1 plum, stoned, cut into wedges
8 slices prosciutto, coarsely torn
60g packet Coles Australian Baby Rocket
½ cup mint leaves
200g cherry bocconcini, coarsely torn
¼ cup (60ml) extra virgin olive oil
2 tbsp red wine vinegar
2 tsp honey
2 tsp Dijon mustard
Method:
Arrange the tomato, peach, plum, prosciutto, rocket, mint and bocconcini on a serving platter.
Combine the oil, vinegar, honey and mustard in a screw-top jar. Season. Drizzle over the salad.
Roasted Tomato Bruschetta Caprese
Roasted Tomato Bruschetta Caprese.
Makes 6.
Ingredients:
2 x 250g packets Coles Vine-Ripened Cherry Tomatoes
2 tbsp olive oil
6 slices Coles Bakery Stone Baked Light Rye Sourdough Vienna
olive oil spray
150g Coles Basil Pesto dip
200g fresh mozzarella or bocconcini, torn
To serve: basil leaves, flat-leaf parsley leaves
Method:
Preheat oven to 180°C. Place tomatoes on a baking tray and drizzle with half the oil. Roast for 10 mins or until tomatoes begin to collapse.
Heat a barbecue grill or chargrill on high. Spray bread with olive oil spray. Cook on grill for 1-2 mins each side or until charred.
Spread bread evenly with pesto. Top with mozzarella or bocconcini and tomatoes. Drizzle with remaining oil. Season. Sprinkle with basil and parsley.
13°C