Preparation: 30 min.
Roasted tomatoes with parmesan, almond flakes and arugula
From Echt Eten
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Ingredients for
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+
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6 tomatoes, medium size
12 tomatoes, medium size
18 tomatoes, medium size
24 tomatoes, medium-sized
30 tomatoes, medium-sized
36 tomatoes, medium-sized
42 tomatoes, medium-sized
48 tomatoes, medium-sized
54 tomatoes, medium-sized
60 tomatoes, medium-sized
50 g parmesan
100 g parmesan
150 g parmesan
200 g parmesan
250 g parmezaan
300 g parmesan
350 g parmesan
400 g parmesan
450 g parmesan
500 g parmesan
25 g almond flakes
50 g almond flakes
75 g almond flakes
100 g almond flakes
125 g almond flakes
150 g almond flakes
175 g almond flakes
200 g almond flakes
225 g almond flakes
250 g almond flakes
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
thyme, dried
arugula
arugula
arugula
arugula
arugula
arugula
arugula
arugula
arugula
arugula
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About this recipe
The cooked tomatoes with the crispy layer of melted parmesan make this salad so flavorful!
You can read the full recipe on page 32 from Echt Eten
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