Roast tomato and pea dinner salad
- 250g frozen peas
- A quantity of cherry tomatoes, halved
- 1 tsp dried rosemary
- Few handfuls walnuts
- A Little Gem lettuce, torn into pieces, washed and spun dry
- A garlic clove, smashed
- A handful of fresh oregano, chopped
- A handful of crumbled feta (optional)
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- Couple shakes of Worcestershire sauce
- 1-2 tbsp olive oil
Preheat the oven to 250 degrees C. Put the tomatoes in a bowl with a slug of olive oil, rosemary, salt and pepper and toss to combine. Spread the tomatoes on a baking sheet and roast for 20-25 minutes until collapsed and darkened.
Meanwhile, toast the walnuts in a pan over high heat until dark and fragrant. Set aside. Warm a slug of oil in the walnut pan until shimmering, then throw in the frozen peas (careful, it will spit), garlic and oregano. Cook over medium-high heat, stirring occasionally, until peas are dark in places and cooked-looking.
Whisk together vinegar, mustard and Worcestshire sauce in a small bowl, then drizzle in the oil, whisking constantly to form an emulsion.
Arrange the lettuce on two plates and scatter over peas, tomatoes, walnuts and feta, if using. Drizzle over the dressing. Eat warm.