Wednesday, 25 September 2019 / Topics:
1 Punnet cherry tomatoes
1/4 teaspoon black pepper, cracked
Pinch of salt
4 Garlic cloves
8 Thyme sprigs
1 Tablespoon olive oil
1 Fennel, thinly sliced
½ Bunch mint, leaves picked
1 Large ball of mozzarella, torn
2 Tablespoons white wine vinegar
Preheat oven to 220°C. Arrange cherry tomatoes, garlic and thyme on a lined baking tray. Drizzle over olive oil and season with salt and pepper. Roast for 10-12 minutes or until tomatoes are lightly charred and collapsed. Set aside to cool slightly.
Transfer tomatoes, garlic and roasting juices to a large bowl. Add fennel, mint, mozzarella, white wine vinegar and toss to coat.
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