Name: Garlic-roasted beans with tomato dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 375g frozen baby beans; 2 garlic cloves, thinly sliced; 36.40 gm extra virgin olive oil; 1/2 x 220g tub cherry bocconcini, drained, sliced; 62.50 ml fresh basil leaves; 2 tomatoes, seeded, finely chopped; 40.00 ml red wine vinegar; 20.00 ml chopped fresh chives; 8.00 gm brown sugar

Garlic-roasted beans with tomato dressing

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Vibrant tomato and bean salad is gluten-free and packed with fiber.

Ingredients:

375g frozen baby beans
2 garlic cloves, thinly sliced
36.40 gm extra virgin olive oil
1/2 x 220g tub cherry bocconcini, drained, sliced
62.50 ml fresh basil leaves
2 tomatoes, seeded, finely chopped
40.00 ml red wine vinegar
20.00 ml chopped fresh chives
8.00 gm brown sugar

Instructions:

Preheat your oven to a toasty 220C (200C fan-forced) and prepare a large baking tray by lining it with baking paper.
Prepare the tomato dressing by combining tomatoes, vinegar, oil, chives, and sugar in a bowl. Season with salt and pepper, then let the flavors meld together.
Toss beans and garlic on the tray, ensuring they are spread out in a single layer. Drizzle with oil and season with salt and pepper. Roast for 15 minutes, stirring midway, until beans are tender.
Gently fold in the bocconcini into the hot bean mixture. Transfer to a serving plate, then drizzle with Tomato dressing and garnish with fresh basil leaves. Serve promptly.

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