Green bean, roast tomatoes and baked ricotta salad

A fresh salad to serve at lunch - enjoy it outdoors with a glass of crisp white wine.
 
recipe, green beans, roast, tomatoes,ricotta
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Recipe from: 14 January 2016
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 1
    kg
    mixed tomatoes
  • olive oil to drizzle
  • 2
    Tbs
    balsamic vinegar
  • 300
    g
    ricotta cheese
  • 1/4
    cup
    coriander pesto
  • 2
    cup
    artichokes, cooked, halved and griddled
  • 300
    g
    fine French beans, blanched
  • 200
    g
    edamame beans, blanched
  • fresh basil, mint or rocket leaves
  • sea salt and black pepper
  • extra olive oil and balsamic
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180°C.

Place the tomatoes on a roasting tray, drizzle with olive oil and balsamic vinegar and season well. Place the ricotta on a separate, smaller baking tray, top with the pesto and drizzle with olive oil. Place both trays in the oven and roast for 10 minutes. Remove and allow to cool.

To assemble:

Place the ricotta on a platter with the griddled artichokes. Toss together the French and edamame beans, drizzle with olive oil and balsamic vinegar, add to the platter with the roasted tomatoes and fresh leaves of your choice. Season well.

To serve
:
Divide salad between 4 plates, drizzle with extra olive oil and balsamic vinegar and serve.

Words and image: Fairlady

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Read more on: recipe  |  roast  |  tomatoes  |  ricotta
 

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