Roast Balsamic Tomato Tian & Avocado Salad Recipe | Abel & Cole
Roast Balsamic Tomato Tian & Avocado Salad
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Prep: 15 mins
Cook: 35 mins
A tian is a traditional Provencal dish made up of artfully arranged then baked veg. We've paired our tomato version with a stunning avocado salad for a stunning flavour-packed supper.
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376 kcal
(per portion)
Ingredients you'll need
  • 400g vine tomatoes
  • 1 red onion
  • A handful of thyme, leaves only
  • 1 tbsp balsamic vinegar
  • 1 lemon
  • 1 avocado
  • 100g watercress
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 3 tsp olive oil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Slice the tomatoes into 1cm thick rounds.

  • 2.

    Halve, peel and thinly slice the onion. Strip the leaves from the thyme.

  • 3.

    Gently mix all the prepared veg and herbs together in a large bowl with a pinch of salt and pepper and 1 tbsp balsamic vinegar.

  • 4.

    Rub 1 tsp olive oil into a small ovenproof frying pan or baking dish. Arrange the tomatoes and onions in the dish in overlapping layers. Your tian should be about 3 tomato slices deep. Drizzle 1 tsp oil over the top, scraping in any excess juices from the bowl.

  • 5.

    Roast the tomato tian on the top shelf of your oven for 35 mins or till the tomatoes are caramelised and golden around the edges and on the top.

  • 6.

    Zest the lemon and squeeze out 1 tbsp juice. Whisk or shake in a jam jar with 1 tsp olive oil and a pinch of salt and pepper.

  • 7.

    Halve and de-stone the avocado. Strip the peel off. Chop the flesh into 1-2cm thick slices. Pluck out any woody stalks from the watercress. Toss the avocado and watercress with the dressing. Serve alongside your roast balsamic tomato tian.