Feta and slow roasted tomato salad with haricots verts
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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.
12 medium cherry tomatoes
handful fresh basil leaves
salt and freshly ground black pepper to taste
300g haricots verts (fine green beans)
50g pine nuts
1 tablespoon red wine vinegar
2 tablespoon wholegrain mustard
2 garlic cloves
1/2 teaspoon clear honey
4 tablespoons olive oil
- 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.
- Top and tail beans, boil for 3 minutes and cool in iced water.
- Toast pine nuts in a dry frying pan over medium heat till golden brown. Stir occasionally to prevent burning.
- 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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