Tomato, borlotti bean and rocket salad

Serves: 6
Prep: 15
Cook: 20

A delightfully fresh and colourful salad bursting with flavour and high in fibre.  A great salad to complement your favourite main.

Ingredients

  • 200g punnet of cherry tomatoes
  • 3 cloves garlic, whole
  • olive oil spray
  • 400g can borlotti beans, drained and rinsed
  • 220g tub of bocconcini cheese, sliced
  • 70g baby rocket
  • ¼ cup fresh basil leaves, torn
  • 1 tbs olive oil
  • ½ tbs balsamic vinegar

Method

  1. Step 1

    Place cherry tomatoes and garlic on an oven tray and lightly spray with olive oil spray. Bake in a hot oven, 200°C for 10 minutes or until tomatoes are soft and shrivelled. Roast garlic for a further 10 minutes.

  2. Step 2

    In a large salad bowl combine borlotti beans, bocconcini cheese, rocket and basil.

  3. Step 3

    Once cooled slightly, add roast tomatoes and any juices. Combine olive oil, vinegar and mashed roasted garlic in a small bowl. Toss dressing through salad and serve immediately.

Tips

  • If borlotti beans are not available, substitute other tinned legumes, such as cannellini beans or butter beans.


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