Roasted tomato and bean salad Recipe

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  • Vegetarian

serves:

4

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

Forget dull limp lettuce leaves, this punchy, colourful warm salad is full of Mediterranean flavours.. roasted tomatoes, garlic, herbs and creamy butter beans complemented with a delicious honey apple cider vinaigrette.

Ingredients

  • 250g (9oz) French green beans, trimmed
  • 350g (12oz) cherry tomatoes, halved
  • 6tbsp extra virgin olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, crushed
  • 400g (14oz) can butter beans, without salt or sugar added, drained and rinsed
  • 3tbsp honey apple cider vinegar
  • 2tbsp chopped fresh basil
  • 20g (3/4oz) parmesan cheese shavings

Method

  • Heat the oven to 200°C/400°F/gas 6.

  • Blanch the green beans in a pan of boiling water for 3-4 mins until just tender. Drain and rinse under cold water.

  • Place the cherry tomatoes cut side up on a baking sheet. Drizzle with 2tbsp olive oil and roast for 10-15 mins until soft. Remove from the oven.

  • Place the remaining olive oil in a frying pan and add the onion and garlic. Sauté for 1 min then tip in the butter beans, green beans and honey apple cider vinegar. Simmer gently for 2 mins. Remove from the heat and toss in the tomatoes and chopped basil.

  • Spoon the salad onto a warm platter and scatter over the parmesan. Season with freshly ground black pepper. Serve immediately.

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