Roasted Tomato Salad

By author photo Jenny Craig Team

vegetarian

INGREDIENTS
250g cherry tomatoes
1 garlic clove, skin on
¼ red onion, thinly sliced
2 cups baby spinach leaves
2 tbsp fresh basil leaves, roughly torn
½ cucumber, chopped

METHOD
Preheat oven to 170°C and line a tray with greaseproof paper.
Place tomatoes and whole garlic clove on the lined tray.
Bake in the oven for 30 minutes until the tomatoes have started to blister.
Remove tomatoes and garlic from tray and place in bowl.
Add the remaining ingredients and stir until combined.

DID YOU KNOW

Tomatoes are one of the best sources of lycopene? Lycopene is a heart healthy antioxidant that gives certain fruits and vegetables their bright red colour. In fact, roasting or cooking tomatoes makes it easier for your body to absorb lycopene.

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