Serves 4

Ingredients

• 8 Roma tomatoes
• 30ml (2 T) olive oil
• 200g (7 oz) zucchini
• ½ English cucumber
• 1 cos lettuce
• 200g (7 oz) feta
• 1 small red onion
• 10 calamata olives

Method

1. Preheat oven to 220°C. Cut the tomatoes in half.
2. Place them on a baking tray and drizzle with olive oil.
3. Season with salt and pepper and roast them for 15 minutes. Cut the zucchini into long strips and add them to the tomatoes.
4. Roast for another 20 minutes. Remove and set aside to cool.
5. Dice the cucumber, break the cos lettuce into smaller pieces and cube the feta. Place all in a large bowl. Add the tomatoes, zucchini, red onion and calamata olives. Toss with the dressing.

DRESSING

Ingredients

• 45ml (3 T) olive oil
• 30ml (2 T) lemon juice
• 30ml (2 T) fresh mint
• 30ml (2 T) Italian parsley
• 2.5ml (½ t) minced garlic
• pinch of sugar
• coarse salt and black pepper

Method

Blend all ingredients together well. Set aside.

 © sharon glass 2012  |  For more recipes: www.sharonglass.co.za