Roasted Tomato And Red Onion Salad

1. Heat the oven to 400°F.

2. Put the onions, oil and thyme in a roasting tin, mix well and cook for 10 minutes.

3. Add the tomatoes and vinegar and roast for a further 5-6 minutes.

4. Tip everything into a bowl, season with salt and pepper and gently toss with the salad leaves.

5. Scatter over the pine nuts (if using) and serve.

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Nutrient	Quantity
Total fats	17.9341 g
Protein	63.847 g
Carbohydrates	52.4888 g
Energy	625.6755 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1293 g
Water	674.9934 g
Aspartic acid	0.6567 g
Calcium, Ca	456.1183 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	20.7188 g
Fiber, total dietary	8.7844 g
Fatty acids, total saturated 22:0	0.0173 g
Carotene, beta	7.6688 g
Niacin	4.4138 mg
Vitamin A, RAE	85.1688 g
Arginine	0.9064 g
Riboflavin	0.5929 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0189 g
Fatty acids, total saturated 20:1	0.1492 g
Glutamic acid	1.7322 g
Sodium, Na	219.6542 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1019 g
Total lipid (fat)	17.9341 g
Manganese, Mn	2.1464 mg
Fructose	8.5654 g
Proline	0.1712 g
Fatty acids, total saturated 16:0	1.4682 g
Sucrose	5.3342 g
Choline, total	222.8764 mg
Sugars, total	25.7418 g
Serine	0.2417 g
Fatty acids, total saturated 18:0	0.4409 g
Fatty acids, total saturated 20:4 undifferentiated	0.1473 g
Vitamin B-6	0.9319 mg
Selenium, Se	50.1181 g
Ash	5.6355 g
Fatty acids, total saturated 18:1 undifferentiated	6.5049 g
Pantothenic acid	0.6432 mg
Phenylalanine	0.2084 g
Beta-sitosterol	22.275 mg
Copper, Cu	1.1272 mg
Betaine	0.552 mg
Thiamin	0.6222 mg
Retinol	85 g
Methionine	0.0533 g
Iron, Fe	6.1635 mg
Carbohydrate, by difference	52.4888 g
Phosphorus, P	752.3112 mg
Folate, total	139.4375 g
Tocopherol, gamma	1.919 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0652 g
Alanine	0.2162 g
Cholesterol	141.6667 mg
Valine	0.2167 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	6.1893 g
Glycine	0.2366 g
Glucose (dextrose)	11.8902 g
Fatty acids, total saturated 14:0	0.0249 g
Zinc, Zn	4.7633 mg
Isoleucine	0.1587 g
Fatty acids, total polyunsaturated	6.7863 g
Tocotrienol, gamma	0.1164 mg
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.2872 g
Tocotrienol, alpha	0.192 mg
Vitamin A, IU	297.8271 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.034 g
Folate, DFE	139.4375 g
Tryptophan	0.0853 g
Vitamin C, total ascorbic acid	35.655 mg
Phytosterols	81.945 mg
Fatty acids, total saturated 20:0	0.0572 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.1531 g
Vitamin B-12	2.8333 g
Vitamin K (phylloquinone)	14.0079 g
Fatty acids, total saturated	2.0095 g
Histidine	0.1247 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	6.7613 g
Threonine	0.1632 g
Folate, food	139.4375 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin E (alpha-tocopherol)	3.7329 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0935 g
Magnesium, Mg	150.8629 mg
Lysine	0.2783 g
Potassium, K	1489.0955 mg
Cystine	0.068 g
Fluoride, F	5.28 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 teaspoon	39.78	0	4.5
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
cherry tomato	10 ounces	252.1667	0	1.4167
salt pepper	1 pinch	252.1667	0	1.4167
thyme	3 sprigs	0	0	0
pine nut	2 tablespoons	113.5688	2.2072	11.5374
red onion	3	192	44.832	0.48
salad leaf	3 ounces	252.1667	0	1.4167