Avocado and Roast Tomatoes Salad

Preheat the oven to 200˚C (400˚F / 180°C Fan).
Place the tomatoes on a baking tray, sprinkle the olive oil all over, then using your hands, rub the oil all over the tomatoes. Sprinkle some salt and freshly ground black pepper all over.
200 g cherry tomatoes, 1 Tbsp extra virgin olive oil, 1 pinch salt, 1 pinch freshly ground black pepper
Roast the tomatoes for 15 minutes, 12, if you don't want them too soft but I like the really soft stage.
In the meantime, make the dressing by adding all the ingredients together in a bowl and mix thoroughly, or in a jar and shake it up.
1 Tbsp balsamic vinegar, 1 tbsp extra virgin olive oil, 1 Tbsp lemon juice, 1 clove garlic, 1 spring onion, 1 pinch salt, 1 pinch freshly ground black pepper
Slice or chop the avocados up and place them on 4 plates. I like them in little pieces but sliced and arranged in a fan shape is prettier to look at!
2 avocados
Divide the roasted tomatoes up amongst the 4 plates. Add any tomato juice from the roasting tray into the salad dressing and mix it all up again.
Tear the basil leaves up into 2 or 3 pieces and scatter them all over the salad, followed by the pine nuts.
small handful basil leaves, 1 Tbsp pine nuts
Sprinkle the salad dressing liberally all over the salad and serve immediately.