Toasted pinenuts add a satisfying crunch to this tasty salad.
- Preheat oven to 200°C. Place 6 quartered roma tomatoes on a baking tray lined with baking paper. Drizzle with a little olive oil, salt and cracked black pepper. Bake for 15 minutes or until softened.
- Remove and set aside for 10 minutes. Arrange 100g baby spinach leaves on a large serving plate with the warm tomatoes, 60g trimmed blanched green beans and 2 tablespoons toasted pinenuts.
- To make the dressing, combine 2 tablespoons sour cream, 1 tablespoon whole egg mayonnaise, 2 tablespoons water and 2 teaspoons chopped chives in a bowl. Drizzle over salad and serve.
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