Avocado with roasted cherry tomatoes and paprika dressing

Serves 4

Ingredients:

12oz (350g) cherry tomatoes

1 tbsp olive oil

handful of fresh thyme sprigs

2 firm but ripe avocados

handful of wild arugula leaves

sea salt and freshly ground black pepper

For the paprika dressing:

1/3 cup olive oil

3 tbsp white wine or cider vinegar

1 tsp paprika

pinch of granulated sugar

½ tsp mayonnaise

Method:

1 Preheat the oven to 400°F (200°C). Put the cherry tomatoes in a roasting pan, and toss with the olive oil. Sprinkle with thyme, and season with salt and pepper. Roast in the oven for 12–15 minutes, or until the tomatoes begin to burst and char slightly.

2 Whisk together the oil, vinegar, paprika, sugar, and mayonnaise, and season well with salt and pepper.

3 Just before serving, halve the avocados. Carefully remove the pits, then peel away the skin. Slice each of the avocado halves lengthwise without cutting all the way through, then fan them out on an individual salad plates.

4 Divide the arugula and roasted tomatoes equally among the plates, and spoon the dressing over all. Serve immediately.

Avocado with roasted cherry tomatoes and paprika dressing