Slow roasted tomatoes topped with grilled goat’s cheese and crispy bacon lardons on a grilled artichoke and watercress salad

October 30, 2012 (Last Updated: January 11, 2019)
Slow roasted tomatoes topped with grilled goat’s cheese and crispy bacon lardons on a grilled artichoke and watercress salad recipe

TO DRINK: Sterhuis Methode Cap Classique

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Slow roasted tomatoes topped with grilled goat’s cheese and crispy bacon lardons on a grilled artichoke and watercress salad

Serves: 8
Cooking Time: 3 hrs 15 mins

Ingredients

  • olive oil
  • 8 large or 16 small ripe tomatoes
  • 4 garlic cloves, thinly sliced
  • 60ml (¼ cup) fresh basil, chopped
  • 30ml (2 tbsp) fresh thyme
  • salt and freshly ground black pepper, to taste
  • 300g bacon lardons
  • 2 x 390g jars marinated artichoke hearts
  • 2 handfuls washed watercress per portion
  • 4 goat’s cheese logs, cut into rounds
  • juice of 2 lemons

Instructions

1

Preheat the oven to 120°C.

2

Drizzle the olive oil over the tomatoes and rub with garlic, basil and thyme. Season and roast in the oven for 3 hours.

3

Fry the lardons in a hot pan until crispy. Remove the excess oil with paper towel.

4

Drain the artichokes and cut them in halves. Heat a griddle pan until smoking and grill the artichokes on each side until char lines appear, about one minute.

5

Start plating with the watercress at the bottom, followed by the artichokes and tomatoes, and finally scatter with lardons. Place the goat’s cheese on top of the tomatoes. Use a kitchen blowtorch to grill the top of the cheese until golden brown or put it under the oven grill. Finish with a drizzle of olive oil and lemon juice, and seaso

 

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October 30, 2012 (Last Updated: January 11, 2019) By
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