Confit tomato, avocado and greens salad
Fiber, antioxidants, and beneficial fats make this salad nourishing. Slow roasting intensifies the vegetables' sweetness, while fresh greens and a tangy dressing keep the flavor light.
Halve cherry tomatoes (250 g) and arrange them with garlic (15 g) in a single layer. Sprinkle with dried basil (1 g), oregano (1 g), thyme (1 g), and table salt (3 g), then drizzle with olive oil (60 g).
Roast the tomatoes at 100 degrees C for about 60 minutes, then cool them and let the excess oil drain. Do not add sugar.
Dice avocado (150 g), tear iceberg lettuce (150 g), and combine them with arugula (200 g) and the cooled tomatoes.
Mix apple cider vinegar (30 g) with a little of the tomato oil, dress the salad, and sprinkle with pumpkin seeds (30 g).
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