Baby spinach and roasted tomato salad

Toasted pinenuts add a satisfying crunch to this tasty salad.

Recipe «Baby spinach and roasted tomato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 6 roma tomatoes, quartered, 100g baby spinach leaves, 60g green beans, trimmed, blanched, 2 tbsp pinenuts, toasted, olive oil , salt and cracked black pepper, 2 tbsp sour cream, 1 tbsp whole egg mayonnaise , 2 tsp chives, chopped, 2 tbsp water.

Ingredients:

• 6 roma tomatoes, quartered 
• 100g baby spinach leaves 
• 60g green beans, trimmed, blanched 
• 2 tbsp pinenuts, toasted 
• olive oil 
• salt and cracked black pepper 
• 2 tbsp sour cream 
• 1 tbsp whole egg mayonnaise 
• 2 tsp chives, chopped 
• 2 tbsp water 

Instructions

1. 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.
2. 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.
3. 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.