Spanish Roasted Tomato Salad
Oven-roasted tomatoes are dressed in sherry vinegar, then delicately seasoned with cumin and herbs—yum!
Makes 4 servings
12 medium ripe, firm plum tomatoes, cut in half lengthwise
1 garlic clove, crushed
2 tsp superfine sugar freshly ground black pepper pinch of ground cumin
3 Tbsp olive oil
10 oz fava beans in their pods
2 Tbsp coarsely chopped fresh mint
4 scallions, finely chopped
2 hard-boiled eggs, peeled and chopped
Preheat the oven to 150°F.
Place the tomatoes on a baking sheet, then sprinkle with garlic, sugar, black pepper and cumin. Drizzle with the olive oil. Place in the oven for 1 hour until the tomatoes have started to curl up at the edges and look shriveled. Leave to cool. This can be done several hours ahead.
Pod the fava beans and cook in boiling water for 3 minutes, then drain and rinse under cold water. Dry in a cloth and remove the tough outer skins.
For the dressing
Mix together the ingredients in a bowl. In a separate bowl, add the fava beans, mint and scallions to the tomatoes, then add enough dressing to taste.
Place on a serving plates, sprinkle with the chopped egg and serve.
Nutrition facts: calories 318, protein 10 g, fat 24 g (saturated fat 3.7 g), carbohydrate 16 g, sugar 11 g, fiber 7 g, sodium 68 mg
Reprinted with permission from Healthy Eating for Lower Blood Pressure, by Paul Gayler with Gemma Heiser, MSc.