Roasted tomato and bean salad recipe

Forget dull limp lettuce leaves, this punchy, colourful warm salad is full of Mediterranean flavours.. roasted tomatoes, garlic, herbs and creamy butter beans complemented with a delicious honey apple cider vinaigrette.

Ingredients

• 250g (9oz) French green beans, trimmed
• 350g (12oz) cherry tomatoes, halved
• 6tbsp extra virgin olive oil
• 1/2 red onion, chopped
• 2 garlic cloves, crushed
• 400g (14oz) can butter beans, without salt or sugar added, drained and rinsed
• 3tbsp honey apple cider vinegar
• 2tbsp chopped fresh basil
• 20g (3/4oz) parmesan cheese shavings

Method

1. Heat the oven to 200°C/400°F/gas 6.
2. Blanch the green beans in a pan of boiling water for 3-4 mins until just tender. Drain and rinse under cold water.
3. Place the cherry tomatoes cut side up on a baking sheet. Drizzle with 2tbsp olive oil and roast for 10-15 mins until soft. Remove from the oven.
4. Place the remaining olive oil in a frying pan and add the onion and garlic. Sauté for 1 min then tip in the butter beans, green beans and honey apple cider vinegar. Simmer gently for 2 mins. Remove from the heat and toss in the tomatoes and chopped basil.
5. Spoon the salad onto a warm platter and scatter over the parmesan. Season with freshly ground black pepper. Serve immediately.