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Watercress salad with roasted tomato dressing

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy
2 cups cherry tomatoes
1 clove garlic, smashed
Extra virgin olive oil, for drizzling, plus 4 tbsps for the dressing
Salt and freshly ground black pepper
1 tbsp red wine vinegar
1 tsp sugar
Handful fresh parsley leaves
1/4 baguette, thinly sliced for croutons
250g (1/2 log) creamy goat cheese, room temperature
2 bunches hydroponic watercress (feathery variety)
1) Preheat the oven to 180C/Gas 4.

2) Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and the juices are slightly caramelised.

3) Remove the tomatoes from the oven and place in a blender with all of the pan juices. Add the red wine vinegar, 4 tablespoons of olive oil, sugar, parsley, salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.

4) Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from the oven and while still warm, smear each piece with some goat cheese. Set aside.

Take a platter and layer with the goat cheese croutons. Top with mounds of feathery watercress and drizzle with the roasted tomato dressing.

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