Ladenia Smash: Tomato, Onion and Oregano Toast Recipe

Instructions

1. Step 1

   Preheat your oven to 220°C/fan 200°C/gas mark 7

2. Step 2

   Peel the red onion and cut into thin wedges. Place in a roasting tray with the cherry tomatoes | Ingredients: 1 red onion , 14 1/8 oz of cherry tomatoes

3. Step 3

   Crush the garlic cloves, in their skin, with the side of your knife, add to the tray and drizzle everything liberally with olive oil | Ingredients: 8 garlic cloves , 1 dash of olive oil

4. Step 4

   Add the pomegranate molasses, sprinkle over the dried oregano and season generously with salt and pepper | Ingredients: 2 tbsp of pomegranate molasses , 1 tsp dried oregano , salt and pepper

5. Step 5

   Toss everything together well, shake back out so the ingredients are in a single layer, and place in the oven

6. Step 6

   Roast for 25 minutes, until the onions are sticky and charred

7. Step 7

   When the vegetables are ready, place a griddle pan on a high heat and char the focaccia or ciabatta slices on one side | Ingredients: 4 slices of focaccia, or ciabatta, gluten-free if needed

8. Step 8

   Place them on a serving board, charred side up, and squish the garlic cloves on top, then spoon over some juices from the pan

9. Step 9

   Finely chop the parsley, stir through the vegetables, and spoon the mixture on the toasts. Serve straight away | Ingredients: 4 sprigs of flat-leaf parsley