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Roasted tomato and bean salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
45 minutes
45 minutes
Indulge in a fresh garden-inspired dish: Roasted tomato and bean salad.
Ingredients:
- 4 roma tomatoes, halved
- 1 eschalot, thinly sliced
- 20.00 ml balsamic vinegar
- 400g can cannellini beans, drained, rinsed
- 400g can butter beans, drained, rinsed
- 20.00 ml finely chopped fresh chives
Instructions:
- Preheat the oven to 220°C/200°C fan-forced. Arrange tomatoes, cut side up, in a roasting pan. Place eschalot on top of the tomatoes. Drizzle with oil and vinegar, then season with salt and pepper. Roast for 15 to 20 minutes until the tomatoes begin to soften.
- Combine beans with flavorful tomato mixture for the perfect blend. Roast until beans are heated through, about 5 to 10 minutes.
- Spread the tomato mixture in a shallow dish and generously sprinkle with fresh chives before serving.
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