Slow-roasted tomato, green bean and feta salad

Submitted - Ben
Views - 413
Serves - 4-6


12 tomatoes, halved
2 tbsp olive oil
1 tsp sea salt
1 small handfuls basil, leaves only, torn
300 g green beans, trimmed
100 g rocket
175 g feta cheese, crumbled
50 g toasted pine nuts

For the dressing:

120 ml olive oil
2 tbsp red wine vinegar
3 tsp wholegrain mustard
1 tsp clear honey
1 cloves garlic, crushed


1. Preheat the oven to 140C/gas 1. Place the tomatoes on a baking try and brush with the olive oil. Sprinkle with the salt and basil and roast for 1 hour 30 minutes until the tomatoes are soft and slightly dry to the touch. Leave to cool.

2. In a medium pan of boiling salted water, cook the beans for 6 minutes until tender, then drain and leave to cool.

3. Pile the rocket in a dish, followed by green beans, layer the tomatoes on top, and sprinkle over the feta cheese and pine nuts.

4. For the dressing: put all the ingredients in a jar with some salt and pepper and shake well. Drizzle over the salad and serve.


Prep time: 25 min
Cook time: 1 hr 30 min

Doesn't need the pine nuts