I’ve been running around the past couple of days; a bit in the kitchen and a bit out…but that’s alright. It’s good to be busy sometimes :) The weather is still very very hot here…and so it calls for us to eat refreshing food…like salads :) and that brings me to this post. But before that…have you ever tried Florida’s Natural Raspberry Lemonade? In this weather, it’s so refreshing! Although Mohammed said it tastes like slush…it doesn’t! He’s a Lipton Iced Tea person :p
A few days ago I was having trouble sleeping and I started going through random people’s photos on instagram…and I came across some really nice photos that pushed me to go into the link provided…Sips and Spoonfuls. If you haven’t checked out this blog, now’s the time. She has great recipes and beautiful photography! :) Something caught my eye….it was Pasta with Honey Roast Tomatoes!! Ok…I’m not a Tomatoes and Honey person. I’m someone that believes that tomatoes are to be eaten with feta cheese but this looked very interesting to me. I decided, I was going to roast the tomatoes, as in her recipe, but I wanted to make a salad…and that’s what I did! :) I went grocery shopping, picked up some honey and some cherry tomatoes, and I was all set (I already had the other ingredients)
This is a very refreshing salad…but it’s not a fast salad as it takes time to roast the tomatoes. But it’s well worth the wait :))
- 15 cherry tomatoes, halved
- 3 cloves peeled garlic, crushed
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon thyme leaves
- 1 tablespoon red pepper flakes
- a bit of salt from the salt shaker
- fresh ground pepper
- ½ a ball of iceberg lettuce, coarsely chopped
- 1 spring onion, finely chopped
- 1 cucumber, peeled, quartered, finely chopped
- 5 walnuts, coarsely chopped
- ¼ cup feta cheese, cubed or crumbled
- Juice of ½ a lemon
- 2 tablespoons olive oil
- ½ teaspoon basil
- ¼ teaspoon salt
- a dash of black pepper
- Preheat the oven to 100 degrees C (about 215 degrees F) . Line an oven tray with a baking sheet.
- In a a small bowl, mix garlic, honey, olive oil, thyme, and red pepper flakes.
- Place the tomatoes on the tray with cut side up.
- Drizzle the honey mixture over the tomatoes.
- Sprinkle some salt and black pepper.
- Bake for 4 hours or until the tomatoes are semi-dry.
- Half way through, baste the tomatoes once. Remove the tomatoes and set aside to cool.
- In a large bowl, combine the lettuce, spring onions, cucumbers and feta cheese.
- Season the salad with lemon, olive oil, basil, salt and pepper.
- Put salad on a serving dish and sprinkle chopped walnuts over it.
- Spread the tomatoes out all over the salad and serve :)