Baked Tomato Salad

Serves 2-4.

Ingredients

• 3 large heritage tomatoes, sliced vertically into eighths
• 200g cherry tomatoes, ideally on the vine
• 2 bulbs garlic
• Salt and cracked black pepper
• 200g quinoa
• 2 slices of slightly stale sourdough
• 100g capers

Method

• Preheat the oven to 180 degrees celsius. Arrange the heritage tomatoes and cherry tomatoes on a tray. Cut off the tops of the bulbs of garlic and use your hands to break them apart to separate the cloves slightly. Tear the pieces of sourdough into croutons and add them to the pan as well. Add a glug of olive oil and generously season with salt and pepper. Place in the oven and leave to bake for 20-30 minutes.
• Meanwhile, cook the quinoa according to the packet instructions. Drain and season with oil, salt and pepper. Place the quinoa on a large serving platter.
• Once the tomatoes are baked place them on top of the quinoa, sprinkle over the capers and add another drizzle of olive oil to finish.
• Serve either as a main for lunch or as a side dish.