Roasted cherry tomatoes with broad beans and feta
This colourful, fresh and light dish of cherry tomatoes, broad beans and feta will accompany chicken, beef or pork.
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Prep time: 10 mins
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Cooking time: 20 mins
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Serves: 4
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.
- 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.
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.
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