Quinoa salad burrata tomatoes roasted with lavender honey from the Luberon

For the Roasted Tomatoes:

• 500 g cherry tomatoes or grape tomatoes
• 2 tablespoons lavender honey from Lubéron
• 2 tablespoons olive oil
• A pinch of salt
• A pinch of pepper
• 1 teaspoon fresh or dried thyme

For the Salad:

• 200 g quinoa
• 1 liter water
• 2 balls of burrata
• 1 avocado (optional)
• A handful of arugula or baby greens
• A handful of fresh basil (or other herbs of your choice)
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• A pinch of salt
• A pinch of pepper

• Prepare the Roasted Tomatoes:

  • Preheat the oven to 180°C (350°F).
  • Wash and halve the tomatoes if they are large, or leave them whole if they are cherry tomatoes.
  • Place the tomatoes on a baking sheet lined with parchment paper.
  • Drizzle with lavender honey, olive oil, salt, pepper.
  • Roast in the oven for about 20-25 minutes, until the tomatoes are tender and slightly caramelized.

• Prepare the Quinoa:

  • Rinse the quinoa under cold water to remove its bitterness.
  • In a saucepan, bring the water to a boil. Add the quinoa and a pinch of salt.
  • Reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
  • Remove from heat and let it sit for 5 minutes before fluffing with a fork.

• Assemble the Salad:

  • In a large bowl, combine the cooked quinoa, arugula (or baby greens), basil, and diced avocado (if using).
  • Add the warm roasted tomatoes to the mixture.
  • In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
  • Drizzle the dressing over the salad and mix well.