Hot-smoked salmon salad
The second half of the semi-dried tomatoes for this salad make a pasta meal for another night.
- 12 small Plum tomatoes, or 250g chip small grape tomatoes, cut in half lengthwise
- 1 drizzle Olive oil, for drizzling
- 48 g Anchovy fillets in oil, 1 tin
- 2 Tbsp Lemon juice
- 4 Tbsp Olive oil
- 4 large handfuls Salad leaves
- 150 g Pams Hot Smoked Salmon, flaked
- 2 Tbsp Pine nuts, toasted
- 2 Tbsp Capers, drained
- 1 small handful Basil leaves, torn if large
- Heat the oven to 150C. Line a shallow roasting tin with baking paper. Place the tomatoes in the roasting tin, cut side up, drizzle with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Place in the oven and roast for about 45 minutes or until semi-dried. Remove from the oven and set aside to cool.
- In a small food processor place the anchovies with their oil and the lemon juice. Process to a puree. With the motor running, slowly drizzle in the olive oil. Season with sea salt flakes. If necessary thin dressing with a little (1 Tbsp) cold water.
- In a large shallow serving bowl arrange the salad leaves. Place over the Pams Hot Smoked Salmon then about half of the semi-roasted tomatoes (reserving half for the pasta dish, below). Scatter over the toasted pine nuts, capers and basil leaves.
- Drizzle salad with enough of the dressing to moisten. Serve.
Penne with semi-roasted tomatoes and fennel
Use the second half of the semi-dried tomato halves for a pasta meal: Heat the oven to 190C. Line a shallow roasting tin with baking paper. Spread 2 thinly sliced fennel bulbs and 2 medium onions, thinly sliced, evenly in the roasting tin. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast, stirring occasionally for about 20-25 minutes until soft. Remove from the oven and set aside. Place ¼ cup olive oil and 2 cloves finely chopped garlic in a small saucepan and heat slowly. Once hot, remove and add a few pitted olives. Add to a bowl of cooked penne with the roasted fennel and onion. Add semi-roasted tomato halves and fronds from the fennel bulbs, chopped (or use dill). Mix well and season to taste.