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Green bean, roast tomatoes and baked ricotta salad

Recipe from: 14 January 2016
recipe, green beans, roast, tomatoes,ricotta

Ingredients 11
Servings 4
Time 00:10


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


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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