Green bean salad with roasted tomatoes and basil dressing
Middle Eats · ♥ 2.3K likes · 40.7K views · 9 min video
Read about tomatoes in the BrightCulinary Book
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Ingredients
Method
Techniques
- plum cherry tomatoes
- 1 tsp sugar
Slice all the tomatoes in half, toss with the sugar, then with the olive oil until coated.
- 2 tbsp olive oil
Pour the tomatoes and liquid onto a parchment-lined tray and turn them all skin side down.
- 6–8 halves roast tomato halves
Roast at 200 degrees celsius with the fan on for 30 minutes; after 10 minutes pull out 6 to 8 soft blistered halves for the dressing.
- ¼ tsp salt
- ¼ tsp black lime powder
Mix the cooled roast tomatoes gently with the salt and black lime powder.
- 2½ tbsp reserved cooking liquid and olive oil
Top the reserved cooking liquid up with olive oil to about 2.5 tbsp in total.
- 20 leaves basil leaves
- ¼ tsp salt
- ¼ tsp black pepper
- 1½ tbsp fresh lemon juice
- ½ lemon lemon zest
Add the basil, salt, black pepper, the reserved roast tomatoes, the lemon juice and zest to the jug and blend until the oil emulsifies into a creamy herby dressing.
- 2 tbsp water
Put them in a large bowl with a couple of tablespoons of water, cover with a plate and cook 2 minutes at 900 watts until just steamed with a slight snap.
- pine nuts
Pile the beans on a plate, scatter the roast tomatoes around, and sprinkle over toasted pine nuts.