Post by chief_cook2 on Jan 12, 2003 18:57:35 GMT -6
8 medium (600g) roma tomatoes
1 tsp. fine sea salt
2 tsps. sugar
1-1/2 tsp. cumin seeds
1-1/2 tsp. cracked black peppercorns
2 cloves garlic, thinly sliced
60ml (1/4 cup) olive oil
1 medium (200g) red capsicum
1 small cos lettuce
1 bunch (120g) rocket
1/2 cup (80g) seeded black olives
1/2 cup (40g) shaved fresh parmesan chees
Cut tomatoes in half lengthways. Place tomatoes, cut side up, in deep-sided heavy baking dish, sprinkle with combined salt, sugar, seeds, black pepper and garlic.
Bake, uncovered, at 230°C (450 F) for about 50 minutes, or until tomatoes are soft. Drizzle tomatoes with oil, bake 15 minutes, cool.
Quarter red capsicum, remove seeds and membranes. Grill, skin side up, until skin blisters and blackens. Peel away skin, thinly slice capsicum.
Combine torn lettuce leaves, rocket, olives, cheese, tomatoes and capsicum in large bowl, drizzle with dressing.
Dressing:
60ml (1/4 cup) olive oil
2 tbsp. balsamic vinegar
2 tsp. Dijon mustard
Combine all ingredients in jar; shake well.