Name: Avocado, feta and roasted tomato salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 1kg roma tomatoes, roughly chopped; 6 garlic cloves, peeled, thinly sliced lengthways; 63.70 gm extra-virgin olive oil; 375g small green beans, trimmed; 82.50 ml ligurian olives (see note); 2 avocados, halved, stones removed, peeled, roughly chopped; 100g marinated feta cheese, crumbled; 125.00 ml tightly-packed small basil leaves

Avocado, feta and roasted tomato salad

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Vibrant Spring salad with avocado, olives, and tomato.

Ingredients:

1kg roma tomatoes, roughly chopped
6 garlic cloves, peeled, thinly sliced lengthways
63.70 gm extra-virgin olive oil
375g small green beans, trimmed
82.50 ml ligurian olives (see note)
2 avocados, halved, stones removed, peeled, roughly chopped
100g marinated feta cheese, crumbled
125.00 ml tightly-packed small basil leaves

Instructions:

Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. In a bowl, combine tomatoes, garlic, and 2 tablespoons of oil. Toss gently to coat them. Spread the mixture over the tray and season with salt and pepper. Roast the tomatoes for 35 minutes or until tender. Allow them to cool for 20 minutes before serving.
In a large saucepan, boil salted water until bubbling. Cook beans for 3 minutes until vibrant and tender. Drain, rinse with cold water, and gently dry with paper towel. Serve beans in individual bowls.
Arrange a delectable assortment of olives, tomatoes, avocado, feta, and basil over the beans. Generously drizzle each portion with 1 teaspoon of oil and sprinkle with freshly ground black pepper. Pair this vibrant dish with your choice of pan-fried or barbecued chicken.

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