METHOD
Preheat oven to 350°F/176°C. Half cherry tomatoes, toss in olive oil and place
cut-side down on sheet pan. Roast until tomatoes start to blister. Remove from the
oven and cool. Chop and set aside.

Make Avocado puree:
In a small bowl, combine avocado, Thai chili and lime juice. Using the back of a fork, smash avocado into a chunky puree. Season to taste with salt and pepper. Refrigerate until ready to plate.

Make Couscous:
Bring vegetable broth, salt and extra virgin olive oil to a boil. Add couscous and cover. Remove from heat and let sit with lid on for 5-10 minutes. Remove lid and add fresh spinach mix to combine and cover with lid to allow heat to wilt the spinach.

In a large bowl combine cooked couscous/wilted spinach, the roasted chopped tomatoes, and chopped green onions. Add enough roasted tomato dressing to bind the mixture.

Tomato-basil garnish
In a small bowl add the chopped cherry tomatoes, basil, lemon juice and enough oil to combine mixture. Season with salt and pepper, to taste.

Assemble verrines
Fill a 4” wide x 2” high ring or glass/jar of similar size ¾ full of tomato-couscous salad and top with avocado puree. Remove the ring or serve in the glass/jar and top with tomato garnish, baby mesclun greens and drizzle with extra virgin olive oil.