Feta and slow roasted tomato salad with green beans

    Feta and slow roasted tomato salad with green beans

    39saves
    2hours10min


    23 people made this

    A lovely fresh salad to serve on the side or as a main with potatoes. Make a couple of hours to roast the tomatoes beforehand.

    Ingredients
    Serves: 4 

    • 12 medium cherry tomatoes
    • handful fresh basil leaves
    • 300g green beans
    • 50g pine nuts
    • 2 good handfuls rocket
    • 175g feta, crumbled or cubed
    • For the dressing
    • 1 tablespoon red wine vinegar
    • 2 tablespoon wholegrain mustard
    • 2 garlic cloves, finely chopped
    • 1/2 teaspoon honey
    • 4 tablespoons olive oil

    Directions
    Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

    1. Halve tomatoes, add a bay leaf, salt and pepper, drizzle with olive oil and cook in a slow oven – 120degrees C - for 2 hours
    2. Top and tail the beans, boil for 3 mins, then cool in iced water. Toast the pine nuts in a dry frying pan till brown – watch them as they can burn quickly.
    3. In a separate bowl or in a jar, mix or shake all the dressing ingredients together.
    4. Mix dressing and all the vegetables in bowl just before serving. Add the feta pieces at the end and stir in gently.

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    Reviews (2)

    0

    Very nice but the roasting time is way too much. Might be okay for Romas but Cherry toms shrivel up and dry over such a long time at that temp. Turned out ok but next time I'll drop the time to about 30 mins. - 17 Apr 2016

    philippa
    0

    Was looking for a green bean salad with fetta. This fitted the bill and was delicious - though I didn't have time to roast the tomatoes, so just quickly softened them in a skillet with a little olive oil. - 06 Mar 2011

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