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5 minutes

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Roast tomato Caprese salad

30 minutes

Roast tomato Caprese salad

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

6 salad tomatoes, halved
2 T olive oil
2 T honey
sea salt and freshly ground black pepper, to taste
red wine or balsamic vinegar, optional
125 g buratta
olive-oil fried bread, for serving

Method

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1. Preheat the oven to 200°C. Place a cooling rack on top of a baking tray, then place the tomatoes halved side up on the cooling rack.

2. Drizzle with the olive oil, honey and season. Add a dash of red wine vinegar or balsamic before roasting for an additional savoury edge.

3. Bake for 20–30 minutes. Serve warm or at room temperature with the burrata, and bread fried in olive oil.

Find more salad recipes here.

Photograph: Jan Ras
Videography: Romy Wilsonza
Production: Hannah Lewry

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Hot cross buns with pickled fish

Soft-boiled eggs with creamy polenta

Salt-baked butternut

Daltjies (chilli bites) for Ramadan

Overnight oats for Suhoor

Lentil-and-butternut soup

Ladle eggs with chilli crisp

Rolex

Harissa brinjal salad

Prawn cakes

Broccoli and halloumi salad

Roast tomato Caprese salad

Roast tomato Caprese salad

Ingredients

Method