Oozy brie adds a satisfying creaminess to warm salads.

Prep Time : 0:05 | Cook Time : 0:05 | Total Time : 0:10 | Serving : 8 person.

Ingredients

• 500g vine-ripened cherry tomatoes

• 200g mixed salad leaves

• 1 1/2 cups (240g) kalamata olives

• 1 red onion, thinly sliced

• 1/4 cup (60ml) extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon finely chopped basil

• 2 teaspoons finely chopped chives

• 1 tablespoon finely chopped flat-leaf parsley, plus extra leaves to serve

• 8 baguette slices, chargrilled, kept warm

• 400g brie (at room temperature), cut into 8 thick slices

Method

• Step 1

  Preheat the oven to 180°C. Roast tomatoes for 5-10 minutes until starting to split.

• Step 2

  Meanwhile, combine salad leaves, olives and onion. Whisk together oil, vinegar and mustard, then stir in herbs and season. Toss with salad, tomatoes and parsley leaves. Serve with baguette and brie.