“Sun-dried” Roasted Tomato Salad

Ingredients:

For the baked tomatoes:

- 1 pack cherry tomatoes (300g)

- Drizzle of rosemary-infused oil (or normal oil)

For the couscous:

- 1 1/2 cup couscous

- 1 pack cherry tomatoes, quartered

- 2 cucumbers, deseeded and cubed

- 4 tbsp tomato paste

- 2 tbsp harissa

- Juice of 1/2 lemon

- 1 cup herbs (I used dill, spring onions, and parsley)

- 1/2 cup cranberries

- 1 cup roasted pecans, chopped

Instructions

- Preheat your oven to 120C. Slice your tomatoes in half and lay out face up on a lined baking tray. Sprinkle with salt and drizzle with oil. Bake in the oven for an hour and a half, up to two hours, until the tomatoes are dried out.

- To make the salad, pour your couscous into a bowl and add in the tomato paste and harissa. Season with salt and pepper before pouring in boiling water until the couscous is just covered. Leave to steam. Before fluffing, squeeze in your lemon juice.

- Place your chopped cherry tomatoes and cucumber into a colander and season generously with salt. Let drain over the sink (this stops the salad from getting too wet).

- In a large bowl, add your couscous, coriander, cherry tomatoes, cucumber, pecans and cranberries. Drizzle with olive oil and toss, seasoning with salt and pepper to taste. Top with your “sun-dried” roasted tomatoes.