This recipe forms part of the November 26 meal planner created in partnership with New World. Serve the second half of the semi-dried tomatoes leftover from this recipe with penne and fennel to make dinner another night. See below for how to make it.
Ingredients
| 12 small | Plum tomatoes, or 250g chip small grape tomatoes, cut in half lengthwise (Main) |
| 1 drizzle | Olive oil, for drizzling |
| 48 g | Anchovy fillets in oil, 1 tin |
| 2 Tbsp | Lemon juice |
| 4 Tbsp | Olive oil |
| 4 large handfuls | Salad leaves |
| 150 g | Pams Hot Smoked Salmon, flaked (Main) |
| 2 Tbsp | Pine nuts, toasted (Main) |
| 2 Tbsp | Capers, drained (Main) |
| 1 small handful | Basil leaves, torn if large |
Directions
- Heat the oven to 150C. Line a shallow roasting tin with baking paper. Place the tomatoes in the roasting tin, cut side up, drizzle with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Place in the oven and roast for about 45 minutes or until semi-dried. Remove from the oven and set aside to cool.
- In a small food processor place the anchovies with their oil and the lemon juice. Process to a puree. With the motor running, slowly drizzle in the olive oil. Season with sea salt flakes. If necessary thin dressing with a little (1 Tbsp) cold water.
- In a large shallow serving bowl arrange the salad leaves. Place over the Pams Hot Smoked Salmon then about half of the semi-roasted tomatoes (reserving half for the pasta dish, below). Scatter over the toasted pine nuts, capers and basil leaves.
- Drizzle salad with enough of the dressing to moisten. Serve.
Penne with semi-roasted tomatoes and fennel
Use the second half of the semi-dried tomato halves for a pasta meal: Heat the oven to 190C. Line a shallow roasting tin with baking paper. Spread 2 thinly sliced fennel bulbs and 2 medium onions, thinly sliced, evenly in the roasting tin. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast, stirring occasionally for about 20-25 minutes until soft. Remove from the oven and set aside. Place ¼ cup olive oil and 2 cloves finely chopped garlic in a small saucepan and heat slowly. Once hot, remove and add a few pitted olives. Add to a bowl of cooked penne with the roasted fennel and onion. Add semi-roasted tomato halves and fronds from the fennel bulbs, chopped (or use dill). Mix well and season to taste.
