Spinach and rocket salad with baked or pickled tomatoes and avocado

If you cultivate spinach and rocket salad in your greenhouse, then this salad is the perfect option for you. Maybe you even have some pickled tomatoes from the past summer on a shelve somewhere? If not, you can easily make some delicious, backed tomatoes with tomatoes from the supermarket. The salad is served with avocado, feta cheese and fresh bread. Serve as a side dish.

Serves 4-6

 

Ingredients:

• 50 g spinach
• 50 g rocket salad
• 200 g baked or pickled tomatoes
• 1-2 avocados
• 50-100 g feta cheese
• Freshly ground pepper
• Sea salt
• Balsamic vinegar or balsamic glace
• Freshly baked bread, for example sourdough bread

Method:

Arrange the spinach and rocket salad on a big serving dish and top with pickled or baked tomatoes, slices of avocado and crumbled feta cheese. Season with freshly ground pepper and

Salt, and drizzle balsamic vinegar or balsamic glace on top (I am using glace in a spray bottle). Serve with fresh bread.

 

 

Baked tomatoes:

• 750 g cherry tomatoes
• 4-5 cloves of garlic
• A bunch of fresh herbs
• Salt
• Freshly ground pepper
• Olive oil

Put baking parchment on a baking tray. Cut the cherry tomatoes in halves, cut the garlic into thin slices, and finely chop the herbs. Add 3-4 tablespoons of olive oil, a bit of salt and freshly ground pepper and mix it all together.

Now there are two options: either you bake the tomatoes for approx. 20min at 180 degrees (convection oven) until golden, or you bake the tomatoes for 4 hours at 100 degrees (upper/lower heat). The latter option is not very energy-saving, but I personally find it tastes best. However, the first option is also very delicious.

Let the tomatoes cool off before using them for the salad.