Name: Green bean, roast tomatoes and baked ricotta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 kg tomatoes mixed; olive oil to drizzle; 2 Tbs vinegar balsamic; 300 g ricotta cheese; 1/4 cup pesto coriander; 2 cup artichokes tinned hearts, halved and grilled; 300 g green beans fine, blanched; 200 g edamame beans blanched; fresh basil mint or rocket; sea salt and freshly ground black pepper; olive oil and balsamic vinegar

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Ingredients (11)

1 kg	tomatoes — mixed
	olive oil — to drizzle
2 Tbs	vinegar — balsamic
300 g	ricotta cheese
1/4 cup	pesto — coriander
2 cup	artichokes — tinned hearts, halved and grilled
300 g	green beans — fine, blanched
200 g	edamame beans — blanched
	fresh basil — mint or rocket
	sea salt and freshly ground black pepper
	olive oil — and balsamic vinegar

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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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