Avocado, feta and roasted tomato salad

Heres a salad bursting with Spring-fresh flavour thanks to avocado, olives and tomato.

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 35 minutes or until tender. Set aside for 20 minutes to cool.
Meanwhile, bring a large saucepan of salted water to the boil over high heat. Add beans and cook for 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel. Divide beans among bowls.
Top beans with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Serve with pan-fried or barbecued chicken.

Source

1kg roma tomatoes, roughly chopped

6 garlic cloves, peeled, thinly sliced lengthways

3 1/2 tbsp extra-virgin olive oil

375g small green beans, trimmed

1/3 cup ligurian olives

2 avocados, halved, stones removed, peeled, roughly chopped

100g marinated feta cheese, crumbled

1/2 cup tightly-packed small basil leaves

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