Avocado with Roasted Cherry Tomatoes and a Paprika Dressing
1 handful fresh thyme sprigs, leaves picked
350 g cherry tomatoes
1 handful wild rocket leaves
2 ripe avocados
1 tbs of olive oil
2 tbs of white vinegar
1 tsp paprika
Preheat the oven to 200 ° C (400 ° F / Gas 6). Sit the cherry tomatoes in a roasting tin, and toss with the olive oil. Sprinkle over the thyme, and season with salt and black pepper. Roast in the oven for 12–15 minutes until the tomatoes begin to burst and char very slightly.
Whisk together the dressing ingredients, and season well with salt and black pepper.
Halve the avocados. Carefully remove the stones, then peel away the skin. Slice each of the avocado halves lengthways without cutting all the way through, then fan the avocado
To serve, put an avocado fan on each of 4 serving plates with the rocket and roasted tomatoes, and spoon over the dressing. Serve immediately.
Healthy and easy recipe… Bon appétit!
Picture by Kathleen