Tenina.com's Heirloom Tomato Salad



  1. Preheat oven to 160ºC.

  2. Line a baking tray with paper.

  3. Slice tomatoes in halves, laying directly onto the tray. Drizzle with Maple Syrup, salt, lemon zest and some EVOO. Turn oven down to 150ºC and roast tomatoes until caramelised and sticky. Cool. Approximately 45 minutes.

  4. Meanwhile, place kale into Thermomix bowl with the lemon juice and chop in batches to desired texture 3-4 sec/speed 5 for kale as it is wiry.

  5. Arrange on a platter or divide between plates.

  6. Finish with parsley, thyme flowers, pine nuts, mozzarella, roasted tomatoes, and capers. Drizzle all with roasting juices from tomatoes and additional EVOO to taste.


Eat immediately….or at your leisure…aaah, summer is on it’s way!

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