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Green bean, roast tomato and almond salad
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Delicious side salad pairs perfectly with Sunday roast.
Ingredients:
  • 250g punnet cherry tomatoes
  • 300g thin green beans, trimmed
  • 20.00 ml balsamic vinegar
  • 70g almond
Instructions:
  • - Preheat the oven to 180°C. - Arrange the tomatoes on a baking tray. - Drizzle 1 tablespoon of oil over the tomatoes and season with salt and pepper. - Roast in the oven for 5-6 minutes, or until the tomatoes start to wilt.
  • Blanch the beans in boiling salted water for 2 minutes until tender. Then, drain, refresh in cold water, and pat dry.
  • In a bowl, mix vinegar and the rest of the oil. Season the mixture. Add tomatoes with any tray juices, beans, and nuts. Toss everything together until well combined. Transfer to a serving dish that is easy to carry around.

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