For this recipe, you’re going to make your own sundried tomatoes but quickly, and in the oven. Start with about a dozen campari tomatoes, or another type, smallish to medium sized (not as small as cherry tomatoes) and halve them. Arrange them on a baking sheet, on some greaseproof paper, flesh side down. Sprinkle them with salt, pepper, brown sugar and olive oil and allow to roast in the oven at medium-high temperature for at least an hour. Let as much of the moisture as possible leave the tomatoes so that they take on a shrunken and slightly blackened appearance. You can also dice some small shallot onions, into rounds and roast them along with the tomatoes.
-Some heaped handfuls of fresh rocket leaves
-The roasted tomatoes and onions, cooled off
-1/4 to 1/2 cup of cooked black or red quinoa, cooled off
-Sprouted mung beans
-Crumbled soft feta
Lemon juice, olive oil, salt and pepper
Any seeds you’ve got in stock, pumpkin, sunflower, chia work best.
Crispy salad onions. (An absolute favourite of mine, and a compulsory pantry item. Find them near the salad dressing in most decent grocery stores or with the condiments in Asian grocery stores.)