Name: Smoked salmon and cherry tomato salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 500 gram cherry tomatoes; 2 teaspoon olive oil; 250 gram rocket leaves, trimmed; 1 (130g) lebanese cucumber, seeded, thinly sliced; 200 gram smoked salmon slices, coarsely chopped; 2 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon coarsely chopped fresh dill; 2 teaspoon wholegrain mustard; 1 teaspoon caster sugar

Ingredients

500 gram cherry tomatoes

2 teaspoon olive oil

250 gram rocket leaves, trimmed

1 (130g) lebanese cucumber, seeded, thinly sliced

200 gram smoked salmon slices, coarsely chopped

2 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon coarsely chopped fresh dill

2 teaspoon wholegrain mustard

1 teaspoon caster sugar

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine tomatoes and oil in medium shallow baking dish. Roast about 10 minutes or until tomatoes split.

3.Meanwhile, to make dill dressing, combine juice, oil, dill, mustard and sugar ingredients in screw-top jar; shake well.

4.Combine tomatoes with remaining ingredients and dressing in large bowl.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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