Roasted Tomato & Bean Salad
Created by ImPat on February 22, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #31508
Ingredients
- 600 grams tomatoes, small heirloom specified
- 4 cloves garlic, skin on
- Sea salt
- Cracked black pepper
- 1/4 cu extra virgin olive oil, plus extra for drizzling
- 1 tablespoon sherry vinegar
- 1 teaspoon sumac
- 500 gram runner beans, purple and blanched
- 200 grams burrata, torn
- Lemon balm, micro/baby to serve
How to Make
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Step 1: Preheat oven to 200C (400F).
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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.
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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.
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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.
Nutritional Facts
- 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