Avocado salad with Roast Tomatoes, Baby Corn, & Spring Onions



For the roasted tomatoes
  • 10 ripe plum tomatoes, cut in half lengthwise
  • 150 g cocktail tomatoes.
  • 45 ml (3 tbsp) avocado or olive oil
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) crushed garlic
  • Pinch of dried mixed herbs
For the salad
  • Large handful rocket
  • 3 avocados, peeled, stoned and cut into quarters
  • 2 punnets baby corn, char grilled or roasted
For the dressing
  • 30 ml (2 tbsp) avocado or olive oil
  • 10 ml (2 tsp) balsamic vinegar
  • Squeeze of lemon juice
  • 4 – 6 spring onions, finely chopped


  1. Preheat the oven to 200°C
  2. Place the cocktail tomatoes on a baking tray. Roast for 8-10 minutes, or until softened, but do not overcook, they should hold their shape and not be mushy.
  3. For the salad: place the avocado quarters on a flat platter, arrange the tomato halves and chargrilled corn on top and scatter over the rocket.
  4. Whisk the dressing ingredients together.
  5. Drizzle the dressing over the salad and serve immediately.