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Tomato Asparagus Goat Cheese Salad
BodyRock Food –
This sun-drenched salad has a fantastic combination of flavors and textures. Yum!
1 bunch of asparagus
4 tbsp of extra virgin olive oil
2 garlic cloves, chopped
2 sprigs of thyme
1 lemon, cut into wedges
1 cup cherry tomatoes
1 handful basil leaves
1.5 cup of tomato wedges
2 tbsp diced almonds
2 tbsp balsamic vinegar
2/3 cup goat cheese
Preheat oven to 420 degrees.
Toss the cherry tomatoes, garlic, thyme and olive oil. Slice the lemon and scatter it all in a roasting tray. Cook for 18 minutes until the tomatoes blister and the lemon caramelizes.
Simmer the asparagus for 2-3 minutes in a pot of boiling water. Drain and spread over platter.
Pour baked contents over steamed asparagus.
Add Goat Cheese, balsamic and sprinkle with 2 tbsp of diced almonds.