ROASTED TOMATO & QUINOA SALAD
Prep 20 mins | Cook 25 mins | Serves 4
6 tomatoes, halved ⅓ cup extra virgin olive oil 8 shallots, peeled, halved ¼ cup lemon juice 2 tsps Dijon mustard 1 cup white quinoa 1 cup frozen broad beans, blanched, podded 1 bunch asparagus, trimmed, blanched 400 g heirloom cherry tomatoes, halved 425 g can tuna in oil, drained, flaked 1. Preheat oven to 200 C. Line an oven tray with baking paper.
2. In a bowl, toss tomato, 2 tbsps oil and eschalots. Season. Transfer to oven tray. Bake 20 to 25 mins until beginning to collapse.
3. To make dressing, in a jug, whisk remaining oil with lemon juice and mustard. Season and set aside.
4. Meanwhile, cook quinoa following packet instructions.…
