Feta and Bean Salad with Slow Roasted Tomatoes
|Green beans||10 Ounce (300 Gram)|
|Pine nuts||2 Ounce (50 Gram)|
|Rocket leaves||150 Gram (1 Bag)|
|Feta||6 Ounce (175 Gram)|
|Red wine vinegar||1 Tablespoon|
|Whole grain mustard||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed / finely chopped|
|Clear honey||1⁄2 Teaspoon|
|Olive oil||4 Tablespoon|
1. Heat oven to 120C/100C fan/gas 1/4. Line a large baking sheet with baking parchment. Halve the tomatoes, then lay them on the sheet in a single layer. Brush each cut half with a little olive oil, then put a basil leaf on each. Sprinkle with salt and pepper, then roast for 2 hrs. Leave to cool.
2. Cook the beans in salted water for 6 mins, then drain and cool quickly under running cold water. Pat dry. Toast the pine nuts in a dry frying pan.
3. Put all the dressing ingredients in a jar and shake well to mix.
4. When ready to serve, pile the rocket onto 6 side plates. Scatter the beans on top, then put 4 tomato halves on each. Scatter over the pine nuts and crumble over the feta. Drizzle a little dressing over each salad and serve with crusty bread.