Roast tomato, butter bean and broccoli salad

Recipe from: 2/26/2004 12:00:00 AM

Ingredients 9
Servings 1
Minutes 10 mins


Serving Change
  • 125
    olive oil
  • 500
    plum tomatoes
  • 2
    garlic cloves, crushed
  • 15
    fresh thyme, roughly chopped
  • 30
    fresh marjoram, roughly chopped
  • salt and freshly ground black pepper
  • 2
    x 400 g cans butter beans, drained
  • 300
    broccoli florets, blanched
  • 0.50
    lemon, the juice of


10 mins
Preheat the oven to 180 °C.
Lightly oil a non-stick roasting pan.
Halve the plum tomatoes lengthwise and remove the seeds.
Place the tomatoes, cut side facing up, in the roasting pan.
Evenly scatter the crushed garlic and half the herbs over the tomatoes. Season with salt and freshly ground black pepper.
Drizzle half the remaining oil over the tomatoes and roast for one hour.
Rinse the butter beans under cold running water.
Add the broccoli florets and roast tomatoes.
Blend the remaining olive oil, herbs and lemon juice and season with salt and freshly ground black pepper.
Pour over salad and mix lightly. Serve with crusty bread.

Read more on: roast  |  fruit

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