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roast tomato and goats cheese salad with maldon smoked salt and kiwi fruit

5 April 2014 by Dominic Franks

… this no cake eating lark is hard but i’m trying my best to ignore the cravings and make some wonderfully tasty and colourful dishes reasoning that the more colourful the plate the sweeter it looks but i’m barely kidding myself so I don’t expect any of you out there to take any of this too seriously and with messages from the government continuing to insist we eat more fruit and vegetables (why is it never more cake?) we all ought to be piling on the salads rather than the pounds…

… my dear friend Kavey ran a little questionnaire on her blog last week asking people if they were regular eaters of ready-meals, you must pop over and have a read because some of the answers are fascinating… there’s no judging going on, it’s not mumsnet but it made me think about our own eating habits and the fact that whilst there’s no doubt we eat a lot of food, if we’re not eating out we tend to stick to salads in the evenings and this can become a little dull.  This roast tomato salad is a refreshing change from the run of the mill but is still very simple to knock together, you can roast the tomatoes in advance and the juice from the tomatoes roasting with the olive oil and balsamic make an instant dressing…

roast tomato and goats cheese salad with maldon smoked sea salt and kiwi fruit
the good people at maldon are running a little social media competition called #flavoursofspring encouraging people to use their delightful products and get creative with fresh ingredients… the comeptition actually ends on Monday and i’ve been so busy I almost didn’t have time to enter but when I threw this salad together I grabbed by box of maldon smoked sea salt flakes and thre a pinch or two into the tomatoes as they were roasting and i’m so glad I did… the smokiness is quite subtle but it adds something entirely different to the salad, which i’ve made many times before, and it’s lovely to discover that adding just a pinch of something to a dish can change it so deliciously…

2 long vines of cherry or baby tomatoes
olive oil
balsamic vinegar
maldon smoked sea salt flakes
2 stalks of fresh rosemary
a selection of salad leaves – i used a mixed bag of baby leaves and some red cos
a handful of pumpkin seeds
100g soft goats cheese or cream cheese
1 kiwi fruit – peeled and sliced
1 half a fennel bulb – thinly sliced

place the tomatoes and rosemary into an oven-proof dish, drizzle liberally with olive oil and balsamic vinegar and sprinkle with a pinch of salt – roast on 160C for 1 hour then either set aside to cool and use or let it cool and pop it in the fridge

cut and wash your salad and place it in a bowl with the pumpkin seeds, sliced fennel and kiwi fruit then crumble the goats cheese on top

pull the tomatoes off the vine and pop them over the salad, then drizzle with the still warm juices and then mix the whole lot together letting the warm juices melt the goats cheese and crush the tomatoes

serve immediately

you still have time to enter the maldon #flavoursofspring competition this weekend.  All you have to do is blog about your favourite flavour of spring and then tweet the recipe using the #flavoursofspring hashtag… the winning entry will be picked by those clever folk at maldon and the winner will get a weekend for two at River Cottage!

eat and of course, enjoy!

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Filed Under: Vegetarian Tagged With: kiwi fruit, maldon, oven roasted tomatoes, salad, salt

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Comments

  1. Corina says

    5 April 2014 at 6:49 pm

    I enjoyed reading all the answers to Kavey's survey too. This salad sounds delicious and it's something I'd definitely love to eat.

  2. Elizabeth says

    6 April 2014 at 8:45 am

    This sounds utterly delicious! I love roasted tomatoes and goat's cheese and everything else in this salad (haven't tried the smoked sea salt yet – I hope to though!)

  3. Elaine at Bramble Rambles says

    6 April 2014 at 10:56 am

    Goodness, this has made my mouth water. I would never have thought about the kiwi fruit but will definitely give it a go. This is my kind of food.

  4. Mark Willis says

    6 April 2014 at 3:07 pm

    I would not have thought that kiwi fruit would go well with this salad – but then you never really know until you've tried something.

  5. helen says

    6 April 2014 at 6:53 pm

    this looks like my kind of salad – I love fennel!

  6. Susan Lindquist says

    7 April 2014 at 12:49 am

    Mmm … this is such an interesting salad, Dom! Kiwi and fennel matched with sweet roasted tomatoes! My tastebuds are def intrigued! And the discussion on that survey of Kavey's was really interesting! We all have strategies for getting food on the table … I was interested to see what some folks consider as processed vs. straight ingredients. And the concept of prepared vs. take-away vs. ready made confused me. I think I'm some somewhere in the middle ….never buy take-away, do buy some prepared ingredients (like fresh pasta, stock pastes,etc.), can't remember the last time I had fast food. Food is getting expensive and I really feel I can cook far better and more nutritious meals cheaper than I can get them ready made or in a restaurant.

  7. Karen S Booth says

    7 April 2014 at 12:14 pm

    Two BEAUTIFUL recipes and stunning photos Dom and the sort of food that I love too! Karen

  8. Phil in the Kitchen says

    7 April 2014 at 12:26 pm

    It might be simple to put together but this would definitely keep me happy. I'm especially grateful for your efforts in restoring my faith in the humble kiwi fruit. I lived through the nouvelle cuisine “revolution” of 30 odd years ago in which a lot of chefs thought that all you needed to do to be on trend was add a kiwi fruit to any dish. The seventh duck with kiwi fruit dish pushed me over the edge and kiwi fruit causes cold sweats unless they're in a fruit bowl. I need to get over this.

  9. The Kitchenmaid says

    17 April 2014 at 12:17 am

    I'm not sure about kiwifruit in salad either – reminds me of my childhood, when there was such a glut here (and lots of kiwifruit growers going bankrupt) that grocers used to have signs up advertising they were selling buckets of kiwifruit for $1 – the money was for the bucket and the kiwifruit was free.
    But I LOVE the look of those tomatoes, and even though I know I should be using Marlborough Flaky Salt (the local one), you can't beat Maldon. That smoky one is awesome!
    Anyway, lovely salad!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

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