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Roasted Tomato and Shallot Salad with Basil Granita
SERVES: 4 • TOTAL TIME: 1 HOUR + SETTING TIME
Ingredients:
For the Basil Granita:
1 large bunch basil
1 Lebanese cucumber, peeled and chopped
1 tsp lemon juice
Pinch of salt
For the Caramelised Tomato Sauce:
½ cup olive oil
200g cherry tomatoes
Pinch of salt
For the Roasted Tomatoes and Shallots:
400g cherry tomatoes, halved
6 shallots, halved
3 tsp olive oil
Salt
Freshly ground black pepper
Directions:
Preheat oven to 180˚C.
Make the Basil Granita by adding all ingredients to a food processor and blitzing until pureed. Pour puree through a fine sieve into a clean bowl. Taste, and season with additional salt if desired, then pour into a shallow tray and place in the freezer. When frozen, scrape with a fork to create a granita, then set aside in the freezer until ready to serve.
Meanwhile, make the Tomato Sauce by adding 2 tablespoons of olive oil to a frying pan over high heat. Add tomatoes and cook until caramelised. Blitz caramelised tomatoes in a food processor with the remaining olive oil and a generous pinch of salt. Strain through a fine sieve to remove solids. Set aside.
Add halved tomatoes and shallots to a baking tray, drizzle with olive oil and sprinkle with salt and pepper. Roast until softened but still holding their shape, about 20-25 minutes.
To serve, drizzle tomato sauce on serving plates and arrange tomatoes and shallots on top. Sprinkle generously with granita and serve immediately.
Drizzle with a little olive oil, garnish with parsley and serve.