Wednesday, 3 April 2013 - , , , , , , , 0 comments

RECIPE : Warm Tomato Salad with Parmesan Crust (inspired by Nigel Slater)

I watch loads of cookery programmes. I love to see how chefs work and combine ingredients. Nigel Slater is a huge inspiration to me because he makes unfussy, delicious, simple food. I saw him make a 'deconstructed pizza' the other day and I just adored the thinking behind it.
So, without copying him exactly, I have Slice-of-Slim-ified his idea into a warm tomato salad with a parmesan crust. It's topped with rocket and torn mozzarella and is a wonderful salad for this time of year when you want something warm to eat, but not too heavy. It's now a firm favourite in our house.
I think I'm going to eat it every week.


One portion is 6pp/approx.250kcal


You Will Need : (For 2 portions)

600g cherry tomatoes
Sprig of fresh basil
2 medium/large tomatoes
2 crumpets
(I used two 40g crumpets at 2pp each)
20g parmesan cheese

1 reduced fat mozzarella ball
(125g drained-
I used a Sainsbury's version which is 6pp)
Rocket leaves
Black pepper

2 teaspoons Balsamic glaze
(This is a rich, sweet syrup, so use sparingly)
(NB. if you are following a Filling & Healthy day, leave out the parmesan and swap the mozzarella for cottage cheese, then this recipe will work for you).


Pop all the cherry tomatoes into a large, flat oven dish. Tear the basil over the top and cut the large tomatoes into 8 chunks each.


Place the crumpets into a food processor and blend until you have chunky crumbs. Grate the parmesan into the mixture. Blend again to distribute the cheese evenly.

Spoon the cheesy breadcrumbs over the tomatoes in a thin layer.

You should have a lovely savoury crumble.

Spray with a little Frylight oil before placing under a medium grill, quite far from the heating element for 15-20 minutes. This ensures that the tomatoes heat through gently without the crumpet-crumb topping burning.

You should end up with a golden, crispy topping and warm, sweet tomatoes underneath.

Arrange evenly into two serving dishes.

Scatter with a small handful of rocket. Tear the mozzarella (it looks so much more rustic), and add a few more fresh basil leaves. Season with a little freshly ground black pepper. Finally, drizzle with 1 teaspoon of balsamic glaze per portion for a spectacular finish.


Sweet, warm tomatoes, cheesy crisp crumbs, soft, cool, creamy mozzarella, peppery rocket and tangy balsamic glaze...simply divine.


A Slice-of-Slater!





To ring the changes, try roasting some sliced veggies such as onion, aubergine, peppers and courgettes. Allow to cool to room temperature, then add chopped fresh tomatoes and make the salad in exactly the same way.

Another variation of a winning salad.



Here's a mushroom version. I literally dry-fried sliced mushrooms with garlic and sage in a frying pan with a couple of sprays of frylight oil. I used white mushrooms as I wanted them to stay as dry as possible.

Finish off in exactly the same way.


Post a Comment