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Roasted cherry tomatoes with broad beans and feta

Roasted cherry tomatoes with broad beans and feta

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This colourful, fresh and light dish of cherry tomatoes, broad beans and feta will accompany chicken, beef or pork.

Serves: 4
Prep time: 10 mins
Cooking time: 20 mins

Ingredients

Serve up larger individual portions in white bowls to make this salad look really contemporary. Use frozen baby broad beans if you can't get hold of fresh broad beans.

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400g (14oz) cherry tomatoes on the vine
300g (11oz) broad beans
200g (7oz) feta cheese
2 sprigs fresh thyme
1tbsp olive oil

Method

Preheat the oven to 180°C (350°F, gas mark 4).
Place the cherry tomatoes on the vine in an ovenproof dish. Bake for 12-15 mins or until the skins start to split.
Meanwhile, cook the broad beans in boiling water for 5-7 mins or until tender, and drain. Slip out of their skins.
Place in a serving bowl, crumble over the feta cheese and scatter with the leaves from the fresh thyme. Season well and drizzle with the olive oil.
Carefully place the cherry tomatoes on top and serve warm.

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Nutritional information per portion

Calories 600(kcal)
Fat 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.