Recipes & Health Articles Recipes

Fennel and roasted cherry tomato salad

Wednesday, 25 September 2019 / Topics:

  • Time 20 minutes
  • Serves 4
  • Difficulty easyPeasy

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.

Serve immediately.


  • Energy 625kj
  • Total Fat 9.9g
  • Sat Fat 3.9g
  • Total Carb 5.9g
  • Sugar 3.5g
  • Sodium 148mg
  • Protein 5.9g
  • Fibre 5.8g