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Roast tomato with olives & goat's cheese
Roast tomato with olives & goat's cheese
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delight in roasted tomatoes and green beans with creamy goat's cheese.
Ingredients:
  • 8 (about 1kg) egg tomatoes
  • 100g pitted kalamata olives, coarsely chopped
  • 3 garlic cloves, peeled, thinly sliced lengthways
  • 40.00 ml fresh oregano leaves
  • 1/2 tsp freshly ground black pepper
  • 400g green beans, topped
  • 150g (1 cup) frozen broad beans
  • Salt & freshly ground black pepper
  • 125g goat's cheese
Instructions:
  • Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Coarsely chop the tomatoes, then place them on the prepared tray and drizzle with oil. Add olives, garlic, oregano, and sprinkle with pepper. Toss to combine. Roast in preheated oven for 45 minutes until soft. Cover with foil to keep warm after removing from oven.
  • In a large saucepan, bring water to a boil. Add green beans and broad beans and cook for 2-3 minutes until vibrant and al dente. Drain, rinse under cold water, peel broad beans, season with salt and pepper, then combine in a large bowl.
  • Strain the roast-tomato mixture over a small saucepan, letting juices collect. Transfer the tomatoes to a bowl. Heat the tomato juices over medium-low heat, simmer for 10 minutes until reduced to about 125ml (1/2 cup). Remove from heat, season with salt and pepper to taste.
  • Divide the roast-tomato mixture among plates. Top with bean mixture and drizzle with the reduced tomato juice. Finish with a dollop of goat's cheese and serve promptly.

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