Buffalo Mozzarella with Roasted Tomatoes and Thyme

A quick throw together assembly job which can be scaled up to serve a crowd or enjoyed solo

3-4 balls of mini buffalo mozzarella or use half a big one (normal mozzarella works well too)
Large handful of rocket
1/2 a small avocado
8-10 cherry tomatoes
A few sprigs of fresh thyme reserve a few to garnish
A small handful of toasted pine nuts
Extra virgin olive oil (EVOO)
Salt & Pepper to serve

Preheat the oven to 200.
Add the tomatoes to a small roasting tray, scatter over the thyme leaves, season with salt & pepper and drizzle with a little EVOO.
Roast in the hot oven for 10 minutes or until the skins burst (or use an airfryer for 6 minutes).
In the mean time toast the pinenuts in a dry frying pan and set aside.
Place the rocket on a plate to form a base then slice the avocado add this, along with the mozzarella balls.
Remove the tomatoes from the oven and arrange around the avocado and mozzarella.
Season with a little salt and pepper, some extra thyme and EVOO.

Add a drizzle of pesto

Add some fresh basil

Pressed for time? Use fresh tomatoes and skip the roasting