Roasted tomatoes with asparagus, goat's cheese and walnuts.

S4

salad:
4 ripe tomatoes
2 cloves of garlic, crushed
200g asparagus, blanched
2 small leeks, washed and thinly chopped
20g rocket leaves
150g goat's cheese, slightly crumbled
5 walnuts, roughly chopped
30ml olive oil
s&p

dressing:
10ml mustard seeds
90ml olive oil
30ml balsamic vinegar
1 clove of garlic
s&p

Preheat the oven to 200c. Start with the dressing.
Crush the garlic in a mortar untill smooth, add salt and mustard seed and blend. Then whisk the oil and vinegar into the mix. Set aside.
On a baking tray place the garlic, oil and tomatoes, roast for ten min. remove from the oven and place the leeks and the asparagus on top of the tomatoes, roast for another 10 minutes.
Place on a serving tray thanand sprinkle with the cheese and walnut. Serve while still hot, sprinkling the dressing just before serving.

drink: a nice nice red.