Roasted Tomato and Salami Salad with Kale Pesto

Cook time 45 minutes
Servings 4


3 Roma tomatoes

1 tsp chilli flakes

150g Sicilian salami, sliced

1 large buffalo mozzarella


3 kale leaves, finely shredded

150g blanched almonds, toasted

1 clove garlic

Juice ½ lemon

½ cup extra virgin olive oil

Salt and pepper

Roasted Tomato and Salami Salad with Kale Pesto


Pre heat the oven to 150°C.

Cut the tomatoes in half and place on a tray, cut side up. Season the tomatoes with salt, pepper and chilli flakes and drizzle with a little olive oil. Bake in the oven for 35 mins. For the last 10 minutes of cooking add the slices of salami on top of the tomatoes.

For the pesto, add all of the ingredients excluding the oil into a small food processor and blitz until a paste forms. With the motor still going drizzle in the oil until the sauce is smooth.

To serve arrange the tomatoes, salami and mozzarella on a platter. Drizzle with the kale pesto.