 | | 1 tablespoon each: olive oil, balsamic vinegar
1 teaspoon brown sugar
8 acid-free tomatoes, cut in half lengthways
2 handfuls of rocket leaves
2 teaspoons capers
2 tablespoons pine nuts, lightly toasted
50g feta, crumbled
sea salt and freshly ground black pepper
- Combine the olive oil, balsamic vinegar and brown sugar in a bowl. Add the tomatoes and toss them to coat.
- Place the tomatoes on a hot barbecue grill and cook for 2-3 minutes, or until they are lightly charred, turning them once during this time.
- Remove the tomatoes from the grill and set them aside to cool. Place a handful or two of rocket leaves onto a serving plate and top with the tomatoes.
- Sprinkle over the capers, pine nuts and crumbled feta. Before serving, season the tomatoes to taste with salt and freshly ground black pepper.
Serves 4.
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