Preheat the oven to 200°C (400°F/Gas 6). Sit the cherry tomatoes in a roasting tin, and toss with the olive oil. Sprinkle over the thyme, and season with salt and black pepper. Roast in the oven for 12–15 minutes until the tomatoes begin to burst and char very slightly.
Whisk together the dressing ingredients, and season well with salt and black pepper.
Halve the avocados. Carefully remove the stones, then peel away the skin. Slice each of the avocado halves lengthways without cutting all the way through, then fan the avocado.
To serve, put an avocado fan on each of 4 serving plates with the rocket and roasted tomatoes, and spoon over the dressing. Serve immediately.
- 350g cherry tomatoes
- 1 handful fresh thyme sprigs, leaves picked
- 1 handful wild rocket leaves
- 2 ripe avocados
- 90ml olive oil, plus 1 tbsp for the tomatoes
- 3 tbsp white wine or cider vinegar
- 1 tsp paprika
- 1 pinch caster sugar
- ½ tsp mayonnaise
Total time required
- Preparation time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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