Ingredients
| ½ cup sunflower seeds | |
| ½ teaspoon salt, plus extra to sprinkle | |
| 3 tablespoons olive oil | |
| 250g cherry tomatoes |
These sweet roasted tomatoes are perfect with the tangy every-so-slight bitterness of A Lady Butcher Salami di Birra: IPA Salami, and go well on the whipped Allmite Vutter Avo, topped with sunflower seeds for crunch.
View the recipe collection here
Instructions
| 1. | Heat the oven to 160°C. |
| 2. | In a bowl, mix together the sunflower seeds, salt and 1 tablespoon olive oil. |
| 3. | Spread on a baking tray and roast for 15 minutes, stirring once. |
| 4. | Cool and store in a airtight container for up to 2 weeks. |
| 5. | Cut the cherry tomatoes in half, arrange on a baking tray and sprinkle with salt and the remaining olive oil. Roast for 30 minutes. |
| 6. | Store in the fridge for up to 3 days. |
| 7. | Scatter with sunflower seeds to serve. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings