It’s one of those awkward things isn’t it – when you’re invited to a barbecue and asked to bring a salad. You don’t want to take anything too unusual and risk it not going with the rest of the meal, but a bog standard green salad can be a bit boring. The solution is this incredibly simple but flavourful rocket salad that I recently created for Fairfax newspapers, loaded with ripe tomatoes, salty feta, creamy avocado and a luscious pesto dressing – problem solved. If you prefer you can easily swap the feta for chunks of torn buffalo mozzarella, and the rocket for baby spinach leaves. Too easy. Have a great weekend, hopefully if you’re in the southern hemisphere, the sun will be shining and you will find this recipe handy, if you’re coping with the big chill in the north, don’t forget to check out all of the warming winter recipes with plenty of soups and decadent desserts on the blog. Either way, feel free to pop on over to my Facebook page and say ‘hi’! 🙂 (L’il extra note here as I grump around the house having had another three moles excised yesterday, if you are heading out into the sun, please don’t fry yourself, it’s no good for the current or future wrinkle situation and even worse for your melanoma risk – and on that cheery note having a bloody FAB weekend!).
15 small vine-ripened tomatoes, halved