Green Bean & Fennel Salad with Roasted Tomatoes
Print RecipeIngredients
- The Salad
- 400g baby green bean
- 1 very small red onion, finely slice
- 1 medium fennel bulb, finely sliced
- Dressing
- 3 tbs olive oil
- 1 tbs white wine vinegar or verjuice
- 1 clove gaarlic, crushed
- 2 tbs mint, chopped, plus extra for garnish
- The Tomatoes
- 1 punnet red cherry tomatoes
- olive oil
- Sea salt and pepper
Instructions
Preheat oven 100C
The tomatoes
Place the tomatoes on a lined baking tray and toss with the olive oil, salt and pepper.
Bake for about 1 1/2 hours until shrivelled and golden in patches. Cool.
The salad
Soak the onions in cold water for 15 minutes. Drain and squeeze dry in kitchen paper. This process takes a little of the astringency out of them.
Cook the beans in plenty of boiling salted water until done to your liking.
Drain and refresh in cold water to stop the cooking process. Drain on kitchen towels.
The dressing
Whisk the oil, vinegar and garlic in a bowl and season with salt and pepper, then stir in the mint.
To assemble the salad
Toss the beans, onion, fennel and half the tomatoes with the dressing and transfer to a serving platter. Scatter the remaining tomatoes, add a grind of black pepper and the extra mint leaves.
