Okay, so maybe ‘receipe’ is a bit of a big word here. It is quite an awesome lunch though, that can perfectly substitute as a light dinner too. Take my word for it, I’ve tried it quite some times over the past few weeks. It’s really easy to put together, all it takes is a little bit of chopping, some crumbling, and a slight drizzle here and there and it’s done.
Obviously (look at that picture!) it’s quite healthy too, so you’re very much entitled to a fancy dessert. Or use it to balance out those days you start with cake for breakfast… Totally works, right?
two small hands of cherry tomatoes, halved
4 cloves of garlic, in their skin
feta cheese to crumble over
salt & pepper
In a small baking dish, throw together the cherry tomatoes and garlic. Toss with some olive oil and salt & pepper, then try to rearrange the tomato halves so that the sliced sizes are up. Put in an oven that’s been preheated to 180°C/360°F, and bake for about 25 minutes. Near the end of the baking time check that the tomatoes don’t burn (in that case take them out a bit earlier).
In the meantime, skin the avocado and cut in thin slices. Arrange nicely on a plate. Chop up the fresh herbs. Once the tomatoes are done, put them on top of the avocado. Push the garlic cloves out of their skin and add them, then crumble over feta and add the chopped herbs.
Season with some more salt & pepper, and add a drizzle of balsamic vinegar.