Ingredients
- 500 g cherry tomatoes (mixed colours)
- 75 g sundried tomatoes (in oil)
- 50 g rocket
- 25 g pine nuts
- 150 g ciabatta bread
- 1 garlic clove
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 10 g fresh basil
- Salt
- Pepper
Instructions
- Preheat the oven to 220°C.
- Cut the ciabatta bread into bite-sized cubes and finely chop the garlic. Mix the ciabatta cubes, finely chopped garlic with 2 tablespoons of olive oil. Put onto a baking tray and bake for 6 – 8 minutes, stirring halfway through.
- Halve the cherry tomatoes, slice the tomatoes, and roast the pine nuts in a pan until they are golden brown.
- Put the ciabatta-garlic croutons, cherry tomatoes, sundried-tomatoes, pine nuts, rocket, and fresh basil into a large bowl. Add the remaining olive oil and balsamic vinegar, and season to perfection with salt and pepper.
Recipe & Picture: Liz Sinner
