125g PHILADELPHIA Cream Cheese, broken into 2cm pieces
125g mini Roma tomatoes, halved
250g frozen broad beans, blanched and peeled
2 bunches asparagus, blanched
1/2 cup fresh peas, blanched
Method
WHISK together the vinegar, oil, mustard, sugar and seasonings to form a dressing. Place the PHILLY and tomatoes on a lined baking tray. Drizzle with 2 tablespoons of dressing
BAKE in a moderate oven at 180°C for 15-20 minutes or until PHILLY is golden and tomatoes are slightly shrivelled. Cool
ARRANGE the broad beans, asparagus and peas on a serving platter. Top with the PHILLY and tomatoes, drizzle with remaining dressing. Serve immediately
