1 Small packet Baby Spinach
1 Small punnet Mini Italian Tomato’s
75 ml Balsamic Vinegar
75 ml Olive Oil
1 Clove Garlic, grated
Grated Parmesan cheese
Place oven on grill.
Add tomato’s, Balsamic vinegar, Olive oil and garlic to a roaster and place under the grill for 10 – 15 minutes (the olive oil and balsamic vinegar need to cover the base of the dish and all tomatoes need to be in contact with the liquid)
The tomatoes are ready when they split open or become a little wrinkled – watch them!
Pour the Hot tomatoes, garlic, balsamic and olive oil mixture over the baby spinach leaves.
Finely grate Parmesan and serve.