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Feta And Bean Salad With Slow Roasted Tomatoes

Chef.Foodie's picture
Ingredients
  Tomatoes 12 Medium
  Basil leaves 4
  Green beans 10 Ounce (300 Gram)
  Pine nuts 2 Ounce (50 Gram)
  Rocket leaves 150 Gram (1 Bag)
  Feta 6 Ounce (175 Gram)
For dressing
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes
Servings: 
2

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