Slow-roasted Tomato Salad with Green beans and Feta

    Slow-roasted Tomato Salad with Green beans and Feta

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    22 people made this

    About this recipe: A lovely fresh salad with deep tomato flavour. Serve on the side with lamb dishes or as a main with potatoes. Make a couple of hours to roast the tomatoes beforehand.

    Serves: 4 

    • 12 medium cherry tomatoes
    • handful fresh basil leaves, torn into pieces
    • 300g green beans
    • 50g pine nuts
    • 2 good handfuls rocket (arugula)
    • 175g feta, crumbled or cubed
    • For the dressing
    • 1 tablespoon red wine vinegar
    • 2 tablespoon wholegrain mustard
    • 2 garlic cloves, finely chopped
    • 1/2 teaspoon honey
    • 4 tablespoons olive oil

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

    1. Halve tomatoes, add a bay leaf, salt and pepper, drizzle with olive oil and cook in a slow oven – 120degrees C - for 2 hours
    2. Top and tail the beans, boil for 3 mins, then cool in iced water. Toast the pine nuts in a dry frying pan till brown – watch them as they can burn quickly.
    3. In a separate bowl or in a jar, mix or shake all the dressing ingredients together.
    4. Mix dressing and all the vegetables in bowl just before serving. Add the feta pieces at the end and stir in gently.

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