Salad with warm tomato and goat’s milk cheese

Deur Barbara Joubert, SARIE KOS Winter 2009

Foto’s: Micky Hoyle Galery

serves 2

3 large rosa tomatoes, halved
2 shallots, quartered
30 ml olive oil
salt and freshly ground black pepper to taste
45 ml parmesan, finely grated
100 g fresh asparagus
1 crottin goat’s milk cheese

Preheat your oven to 200 °C. Put tomatoes and shallots on a baking tray. Sprinkle with olive oil and season with salt and pepper. Sprinkle parmesan on the tomatoes only. Roast for 20 – 25 minutes. Submerge asparagus in boiling water for about 5 minutes. Drain. Cut crottin cheese into rounds. Arrange all the ingredients in a bowl or on a serving plate. Sprinkle some more olive oil over.

Assistent Lynnae Janse van Rensburg

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