Roasted Tomato & Bean Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - full name of the recipe is Roasted Tomato & Bean Salad With Burrata & Tomato Dressing"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (281.9 g)
  • Calories 71.1
  • Total Fat - 0.6 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 17.1 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 5.2 g
  • Sugars - 8.1 g
  • Protein - 3.8 g
  • Calcium - 67.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 36.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C (400F).

Step 2

Place the tomatoes, garlic, salt, pepper and 2 tablespoons of the oil on a large oven tray and toss to combine and cook for 10 minutes or until garlic is tender and tomatoes are blistered and then set aside for 5 minutes to cool.

Step 3

Squeeze the garlic cloves from their skins into medium bowl and add 3 of the roasted tomatoes and the vinegar, sumac and remaining oil, then crush with fork and set aside.

Step 4

Divide the beans, burrata and remaining roasted tomatoes between plates and spoon over the tomato dressing and drizzle with the extra oil and top with pepper and lemon balm to serve.

Tips & Variations


No special items needed.

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