Green bean, roast tomato and almond salad

Cooking Salads Green bean, roast tomato and almond salad

This tasty side salad is the perfect accompaniment to the Sunday roast.

Lables: Vegan Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180°C. Place tomatoes on a baking tray. Drizzle with 1 tablespoon oil, season, and roast 5-6 minutes until starting to wilt.
  2. Meanwhile, blanch beans in boiling salted water for 2 minutes until tender. Drain, refresh and pat dry.
  3. Combine vinegar and remaining oil in a bowl. Season. Add tomatoes and any tray juices, beans and nuts. Toss well, then. transfer to a portable serving dish.

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250g punnet cherry tomatoes
2 tbsp olive oil
300g thin green beans, trimmed
1 tbsp balsamic vinegar
1/2 cup toasted slivered almonds

Adv

Autors
Preparation time
10
Cooking time
6
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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