1 clove of garlic
1 cup of basil
1 bunch of parsley roughly chopped
2 cups of roquette
¼ of red onion
½ a red chilli
1 punnet of Bellino tomatoes
1 punnet of Perino tomatoes
Extra virgin olive oil
Add finely slice chilli, red onion and garlic and to a hot pan with a generous amount of extra virgin olive oil. Sautee for 1-2 minutes until fragrant and then add whole tomatoes.
Season tomato mixture with cracked black pepper and salt whilst still in the pan and cook for a few minutes until skin starts to blister but tomatoes still retain shape. At this point add parsley and basil and stir through, then tear in roquette and allow herbs to wilt for 1 minute. Add a splash of balsamic glaze in the pan.
Pour salad into a large bowl and sprinkle over pine nuts and some parmesan cheese. Serve hot and enjoy!