Roasted Tomato & Bean Salad
Recipe: #31508
February 22, 2019
Categories: Salads, Main Dish Salad, Beans, Tomato, Oven Roast, Diabetic, No Eggs, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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