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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.