Tangy tomato and avocado salad
- 1 small red onion, finely sliced
- Juice 1 lime
- 750g tomatoes (mixed sizes)
- 1 large avocado, cubed
- 100g Chosen by you Light Greek Salad Cheese, crumbled
- 2tbsp rapeseed oil
- 25g roughly chopped coriander
Put the onion in a non-metallic bowl and squeeze over the lime juice. Toss together and set aside.
Preheat a barbecue or griddle pan to high and dry-roast the tomatoes for 4-5 mins, turning occasionally until lightly charred, blistered and soft. You may find it easier to thread smaller, cherry tomatoes on a skewer. Remove from the heat and allow to cool slightly.
Halve the larger tomatoes. Put all the tomatoes in a bowl and stir in the onions and lime juice mixture, avocado, crumbled cheese, rapeseed oil and chopped coriander. Transfer to a serving dish or platter and serve immediately.