Roast tomato, radish and beetroot salad with spiced pangrattato

7 September 2012

Serves 4

2 cups baby Roma tomatoes, halved
1 tsp ground fennel seed
½ bunch thyme, finely chopped
salt flakes and freshly-milled black pepper
1 head beetroot, peeled
½ cup extra virgin olive oil
4 slices sourdough bread, crusts removed
2 tsp sweet paprika
1 tsp ground cumin
1 head radicchio, torn
4 radishes, finely sliced
½ red onion, finely sliced
Juice of 1 lemons
2 tsp vino cotto

1 Preheat oven to 180°C. Toss the tomato halves with fennel seed and thyme, then season with salt and pepper. Arrange cut side up on a lined oven tray and bake for 15 minutes, until softened. Set aside to cool.
2 Cut the beetroot into fine batons with a mandolin slicer, then toss with 2 Tbsp olive oil and season generously with salt and pepper. Fry in a pan over a high heat for 5 minutes, stirring often, until lightly blackened, then set aside to cool.
3 Crumble the bread into coarse crumbs, then mix with the spices and season with salt. Fry in ¼ cup olive oil, until crisp, then drain on kitchen paper.
4 Mix the radicchio, radishes and onions with the beetroot, then gently toss in the tomatoes. Drizzle with the remaining olive oil, lemon juice and vino cotto, then serve, topped with the spiced pangrattato.

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