Feta, olive and rocket salad with roasted tomatoes

by Anne Myers-Wright RD/APD

Posted on May 4, 06:54 AM in and . No comments.

Now I am in the land of salads, I have a whole lot of great recipes to try. This one is timely with a recent study in the US showing that the mediterranean diet may lower the risk of memory problems in later life. And you can’t beat this for a mediterranean style salad.
This one courtesy of my Aunt.

Ingredients

  • 6 medium (450g) egg tomatoes
  • 2 Tbsp brown sugar
  • 2 Tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1 Tbsp brown sugar, (yes this is extra)
  • 250g baby rocket
  • 1 large (300g) red onion, chopped finely
  • 1/3 cup (50g) black olives. seeded, sliced finely
  • 60g low fat feta cheese, crumbled

Method

Cut tomatoes in half, lengthways. Place the tomatoes , cut side up on an oven tray, sprinkle with sugar. Bake, uncovered, in a hot oven for about 10 minutes or until just tender.

For dressing, combine vinegar, mustard and the extra sugar in a small jug.

Just before serving, combine rocket, onion, olives and tomato in a large bowl, drizzle the dressing over the salad and scatter with the feta cheese.

You won’t forget this one.

Tags: Feta, Mediterranean, Rocket, Salad

About the author

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.

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