Roast Tomato Salad

Roast Tomato Salad

With beans and feta

Early September is an interesting time of year. The summer produce is still showing its flair while the thoughts begin to drift towards the warm and hearty. The resolution, a delicious, warm salad .

Serves 2
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients:
1 large SLF beef tomato
1 tin of cannellini (or your favourite) cooked beans
2 cloves of garlic
A generous handful of green beans
1 block of feta
Oil
Red wine vinegar
Sea salt flakes and fresh ground black pepper
Fresh thyme or any herb
Preheat the oven to 190°C

1. Begin with the cannellini beans. Smash and peel the garlic, leaving it in the smashed pieces, and toss it with the drained beans, a small glug of oil and season. Roast in a large dish in the oven.

2. Top and wash the green beans and season. Mix with the roasting cannellini and garlic, then crumble the feta over the top and continue roasting.

3. Thickly slice the tomato and blot dry with kitchen paper before seasoning and lightly drizzling with oil. Nestle amongst the other ingredients and roast for a final 10 minutes

4. As you take it out of the oven sprinkle a little vinegar over everything before arranging on a plate. Dress with picked herbs and a cucumber yoghurt dressing. Enjoy!