Feta and slow roasted tomato salad with haricots verts

Feta and slow roasted tomato salad with haricots verts


22 people made this

About this recipe: A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.


Serves: 4 

  • 12 medium cherry tomatoes
  • handful fresh basil leaves
  • salt and freshly ground black pepper to taste
  • olive oil
  • 300g haricots verts (fine green beans)
  • 50g pine nuts
  • 100g rocket
  • 175g feta
  • Dressing
  • 1 tablespoon red wine vinegar
  • 2 tablespoon wholegrain mustard
  • 2 garlic cloves
  • 1/2 teaspoon clear honey
  • 4 tablespoons olive oil

Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Halve tomatoes, place on a rimmed baking tray and top each with a basil leaf, salt and pepper, then drizzle with olive oil. Cook tomatoes in a slow oven (120 C / 100 C Fan / Gas 1/2) for 2 hours.
  2. Top and tail beans, boil for 3 minutes and cool in iced water.
  3. Toast pine nuts in a dry frying pan over medium heat till golden brown. Stir occasionally to prevent burning.
  4. Mix dressing and all ingredients in bowl just before serving. Combine with tomatoes, beans, pine nuts, rocket and feta and toss gently. Serve immediately.

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