Roasted tomato and bean salad recipe

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  • Vegetarian
serves: 4
Cost: cheap
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  • 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.


    • 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


    • Heat the oven to 200°C/400°F/gas 6.

    • Blanch the green beans in a pan of boiling water for 3-4 mins until just tender. Drain and rinse under cold water.

    • 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.

    • 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.

    • Spoon the salad onto a warm platter and scatter over the parmesan. Season with freshly ground black pepper. Serve immediately.

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