Roasted Tomato And Red Onion Salad - cooking recipe

Ingredients

3 red onions, roughly chopped
1 teaspoon olive oil
3 sprigs thyme
10 ounces cherry tomatoes, halved
2 tablespoons balsamic vinegar
3 ounces salad leaves
2 tablespoons pine nuts, toasted (optional)
1 pinch salt and pepper

Preparation

Heat the oven to 400\u00b0F.
Put the onions, oil and thyme in a roasting tin, mix well and cook for 10 minutes.
Add the tomatoes and vinegar and roast for a further 5-6 minutes.
Tip everything into a bowl, season with salt and pepper and gently toss with the salad leaves.
Scatter over the pine nuts (if using) and serve.