Roasted Tomato Salad with Cucumber and Red Onion

Heat the BBQ/Grill and place half of the tomatoes (around 300g) directly on the grill plate while still attached to the vine - if you're using large tomatoes you can halve those and put those on the bbq/grill directly - then drizzle with a little olive oil - I like to do this over the coals to get the fire to flare a little to get the tomatoes to char a little (be careful if you do this as you don't want to burn them) before moving them off the direct heat.

Alternatively, heat your oven to 180C/350F, place the tomatoes in a baking dish, drizzle over a little olive oil and roast for about 8-10 minutes until softened. This is a good way to roast the tomatoes if they are loose or when the weather is a bit cooler and you don't want to cook outside.

Halve the remaining tomatoes and place in large serving bowl.

Cut the cucumber into quarters lengthways then cut into 1cm (1/2 inch) thick chunks, add to the bowl with the tomatoes.

Finely slice 1/2 the red onion and add to the bowl and set aside until your tomatoes are cooked.

Once your roasted tomatoes are cooked, allow them to cool a little so you can handle them, then carefully remove from the vine and add to your salad.

Just before you are ready to serve season with a little sea salt and freshly cracked black pepper, add 3 tbsp of olive oil, the juice of 1/2 a lemon and sprinkle with the chopped fresh coriander/cilantro.