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Oven roasted tomato & bean salad
Oven roasted tomato & bean salad
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
"Delight in a unique summer salad featuring roasted tomatoes and crisp green beans."
Ingredients:
  • 12 small egg tomatoes, halved lengthways
  • 80mls (1/3 cup) virgin olive oil
  • Salt & ground black pepper, to taste
  • 40.00 ml finely chopped fresh oregano
  • 500g green beans, topped
  • 60g (3/4 cup) flaked Parmesan
  • 40.00 ml balsamic vinegar
  • Cracked black pepper, to serve
Instructions:
  • Preheat your oven to 180°C. Arrange tomatoes cut side up on a wire rack set on a baking tray lined with non-stick baking paper. Drizzle the cut surfaces of tomatoes with 1 tablespoon of extra virgin olive oil, then season with a pinch of salt, pepper, and a sprinkle of oregano. Roast in the oven for 45-50 minutes until the tomatoes are wrinkled on the edges and tender in the middle. Allow the tomatoes to cool to room temperature before using.
  • While you wait, cook the beans in a pot of boiling water for 2 1/2 minutes or until they are tender crisp. Once cooked, rinse them under cold water, drain well, and refrigerate the tomatoes and beans until needed.
  • Plate the tomatoes, beans, and Parmesan. Drizzle with the remaining 60mls (1/4 cup) of extra virgin olive oil followed by the balsamic vinegar. Sprinkle with cracked black pepper and serve at room temperature.

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