Tomato, Goat Cheese and Arugula Salad

Ingredients

• 3 tomatoes
• 250 g date tomato
• olive oil (for greasing the dish)
• 5 sprigs thyme
• Sea salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 120 g arugula
• 4 tbsp dark balsamic vinegar
• 300 g goat fresh cheese (roll)

Instructions

1. 1.

   Preheat the oven to 200°C fan‑forced. Wash the tomatoes, halve them, leave some whole and place in a greased baking dish.

2. 2.

   Wash the thyme, shake dry and scatter over the tomatoes. Sprinkle with salt and pepper, drizzle with 2–3 tbsp olive oil. Bake in the preheated oven for 15–20 minutes.

3. 3.

   Wash and spin or shake the arugula dry. Spoon a little balsamic onto four shallow plates. Place the salad and roasted tomatoes on top.

4. 4.

   Slice the goat cheese, arrange over the salad, season with pepper and salt, and finish with a few drops of remaining olive oil.