Vegan Tomato and Olive Salad

vegetables | sun blush, roast vine tomato and olive salad

Serves 2

This is just a lovely, general, tasty dish which you can use for all manner of things.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

2 strips of vine tomatoes (or equivalent other tomatoes)
1 tbsp oil
1 dessert spoon oil
Tip tsp English mustard
A squeeze lemon juice
1 generous handful of rocket, rinsed
1 generous tbsp sun blush tomatoes, chopped
1 generous tbsp black pitted olives, halved
1 dessert spoon white wine vinegar
Handful of lollo rosso lettuce (or another lettuce) rinsed and shredded.

Method...

Heat the oven to 170°C
Roast the vine tomatoes in the tbsp oil for 20 minutes and leave to cool. Handle them gently to keep them on the vine and add any excess oil and juice to the dressing.
If you didn't want to roast the tomatoes, simply cut them in half and add to the salad.
Make the dressing by putting the sun blush tomatoes, olives, dessert spoon oil, vinegar, mustard and lemon juice into something like an old sun dried tomato jar and give it a good old shake.
Then mix the salad leaves together, sit the vine tomatoes on top and drizzle with the dressing.

Maybe serve with...

You might like to serve with a wheat free baguette as a light meal, or serve with the aubergine caponata and rice or a baked potato - or with something like the pashley pasta. Alternatively, you can remove the lettuce leaves and stir the other ingredients through cooked rice.

For those able to eat wheat...

Crusty bread works well with this salad - as do Italian breads.

If you have leftover olives, add them to quick fling pasta. If you have sunblush tomatoes and other tomatoes left, add them to simple ratatouille, Scarlett's secret sauce, mushroom provençal or inside out cannelloni.

If you have enjoyed this recipe, please consider making a donation to Dorset Wildlife Rescue