Home

.bgImage.slide__image.gbi-1178255489-pAZDGubwGnRZyZ6eD7f2V9:before { opacity: 1; background-image: url(''https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt46b8f24a2614c833/635fc1fb968208619811e100/Tomato-Borlotti-Bean-and-Rocket-Salad(2)2016L.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400''); }

Tomato, borlotti bean and rocket salad

Name: Tomato, borlotti bean and rocket salad
Prep time: 15 min
Cook time: 20 min
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

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

Email Ingredients

Weight, measurement and temperature conversions

Seasonal Food Guide

Method

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.
Step 2
In a large salad bowl combine borlotti beans, bocconcini cheese, rocket and basil.
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.