Warm-served salad with roasted coloured tomatoes with graham skorpor

Ingredients of recipe:

  • graham skorpor
  • 600 g coloured
  • cherry tomatoes
  • 2 garlic cloves
  • fresh basil
  • extra virgin olive oil
  • balsamic vinegar
  • salt and pepper
  • sugar
  • 4 tablespoons sunflower seeds
  • 1 small red onion


Cut tomatoes in quarters, put in a casserole dish and sprinkle with olive oil. Add onion cut in wedges, garlic slices and basil leaves. Season with salt, pepper and sugar. Roast in the oven heated to 200-220oC until slightly brown.

Dry roast sunflower seeds in the oven heated to 180oC. Mix roasted vegetables with skorpor, a hint of olive oil and a tablespoon of balsamic vinegar. Serve warm with fresh basil.