What’s for dinner? Avocado salad with roast tomatoes, baby corn and spring onions

Serves 6 – 8  

You’ll need: For the roasted tomatoes – 10 ripe plum tomatoes, cut in half lengthwise; 150g cocktail tomatoes; 45ml avocado or olive oil; salt and freshly ground black pepper; 15ml crushed garlic; pinch of dried mixed herbs 

For the salad – a large handful of rocket; 3 avocados, peeled, stoned and cut into quarters; 2 punnets of baby corn, char-grilled or roasted 

For the dressing – 30ml avocado or olive oil; 10ml balsamic vinegar; squeeze of lemon juice; 4 – 6 spring onions, finely chopped  

How to: 

Preheat the oven to 200°C 

Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes, or until softened, but do not overcook, they should hold their shape and not be mushy. 

For the salad: place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket. 

Whisk the dressing ingredients together. 

Drizzle the dressing over the salad and serve immediately. 

*Recipe and image by the South African Avocado Growers’ Association.