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Pumpkin flapjacks with butterscotch sauce

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Roast vine tomatoes with oozing goat’s-milk cheese

15 to 20 minutes

Roast vine tomatoes with oozing goat’s-milk cheese

By Abigail Donnelly

Serves 2

Difficulty Easy

Cooking Time 15 to 20 minutes

Ingredients

150 g cherry tomatoes halved
2-3 T olive oil
Sea salt
2 x 80 g crottin goats cheese

For serving:

Fresh rocket leaves and drizzle of creamy walnut oil and whole-grain mustard dressing

Method

Preheat the oven to 180°C.

Arrange cherry tomatoes on a baking tray, drizzle with olive oil and scatter with sea salt. Roast for 15 to 20 minutes, or until blistered.

In the last 5 minutes of cooking time, add rounds of goat’s-milk cheese, and cook until slightly gooey.

Serve warm with fresh rocket leaves and a drizzle of creamy walnut oil and whole-grain mustard dressing.

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Pumpkin flapjacks with butterscotch sauce

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Quick tomato and ham soup with scone topping

Gorgonzola and baby spinach omelette

Quick chicken and mushroom pie

Tomato, mozzarella and olive tart

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Teriyaki salmon with edamame puree

Calamari steak with caponata

Roast vine tomatoes with oozing goat’s-milk cheese

Roast vine tomatoes with oozing goat’s-milk cheese

Ingredients

Method