for 4 people

Dressing

2 tbsp	balsamic vinegar
2 tbsp	olive oil
1	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped
¼ tsp	salt
1	organic lemon, a little zest peeled with a peeler

Tomatoes

400 g	vine-ripened cherry tomatoes
600 g	tomatoes, cut into slices approx. 1 cm thick
1	red onion, cut into rings

Roast

1	Le Moelleux (approx. 200 g)
½ tsp	sea salt

How it's done

Dressing

Combine the balsamic with all the other ingredients up to and including the salt. Finely chop the lemon zest, add, mix.

Tomatoes

Spread the tomatoes and onion on a baking tray lined with baking paper. Drizzle half of the dressing on top.

Roast

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, place the cheese on top of the tomatoes.

Return to the oven

Approx. 5 mins. Remove, drizzle with the remainder of the dressing.

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