Roasted Asparagus & Tomato Salad
Serve as a deliciously healthy lunch or light dinner or even as a side to a meat dish.
3 bunches of asparagus
250g cherry tomatoes, halved
60g olives, coarsely chopped
2 garlic cloves, thinly sliced
extra virgin olive oil, for drizzling
Salt and freshly ground black pepper
Zest of 1 unwaxed lemon
Preheat the oven to 200ºC.
Snap off and discard ends of asparagus, then lay on a large baking tray.
Scatter the tomatoes, olives and garlic over the asparagus and then drizzle with olive oil. Season with salt and pepper.
Roast for 15-20 minutes, until the asparagus is tender and the tomatoes have softened.
Finely grate the lemon zest over the top.