Name: Baby spinach and roasted tomato salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 6 roma tomatoes, quartered; 100g baby spinach leaves; 60g green beans, trimmed, blanched; 40.00 ml pinenuts, toasted; olive oil; salt and cracked black pepper; 37.60 gm sour cream; 19.80 gm whole egg mayonnaise; 2 tsp chives, chopped; 40.00 gm water

Baby spinach and roasted tomato salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Crunchy toasted pinenuts elevate the flavor of this delicious salad.

Ingredients:

6 roma tomatoes, quartered
100g baby spinach leaves
60g green beans, trimmed, blanched
40.00 ml pinenuts, toasted
olive oil
salt and cracked black pepper
37.60 gm sour cream
19.80 gm whole egg mayonnaise
2 tsp chives, chopped
40.00 gm water

Instructions:

Preheat your oven to a toasty 200°C. Arrange 6 roma tomatoes, cut into quarters, on a baking tray lined with parchment paper. Give them a luxurious drizzle of olive oil and sprinkle with salt and freshly cracked black pepper. Roast them for about 15 minutes, or until they become gloriously soft.
Let it rest for 10 minutes. Place 100g baby spinach leaves on a large serving plate along with the warm tomatoes, 60g blanched green beans, and 2 tbsp toasted pinenuts.
Prepare the dressing by mixing 2 tablespoons of sour cream, 1 tablespoon of whole egg mayonnaise, 2 tablespoons of water, and 2 teaspoons of chopped chives in a bowl. Pour over salad and enjoy.

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