Serves 4
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When people think of salads, they think of an overload of bland veggies and a general feeling of being unsatisfied after eating it. But salads don’t have to be tasteless and boring. Try our roasted tomato and quinoa salad and fall in love with your greens again.


  • 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

Preheat oven to 200 C. Line an oven tray with baking paper.


In a bowl, toss tomato, 2 tbsps oil and eschalots. Season. Transfer to oven tray. Bake 20 to 25 mins until beginning to collapse.


To make dressing, in a jug, whisk remaining oil with lemon juice and mustard. Season and set aside.


Meanwhile, cook quinoa following packet instructions. Transfer to a bowl to cool.


Add broad beans, asparagus, roasted tomato mixture, heirloom tomatoes and tuna, tossing well. Drizzle with dressing to serve.

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