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Roasted Tomatoes, Bean Salad and Tapenade.<

Roasted Tomatoes, Bean Salad and Tapenade.

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Background Info:
For a vegetarian option, ensure that the tapenade does not contain anchovy.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Pre heat the oven 220°C.

Place the tomatoes (still on the vines) on a baking tray.
Drizzle with olive oil and season with salt & pepper.
Roast the tomatoes for 6 to 8 min.

In a large shallow dish, stir together the beans, shallots, garlic, parsley and tapenade.
Lay the roasted vine tomatoes on the top of the bean mix and sprinkle with the sugar, and drizzle over the lemon juice and a little olive oil.

Allow 30 minutes for tomatoes to cool before serving.

To serve, divide the bean salad between 4 plates. Top each with one of the tomato vines and add a final drizzle of olive oil.

1 user comment(s)

Submitted by Jean @ 4:37pm Thursday April 26, 2012

4 clusters of cherry tomatoes on the vine
1 x 350g pack Epicure Mediterranean Bean Mix
½ minced shallot
1 garlic glove, minced
2 tbsp parsley, finely chopped
1 tbsp green tapenade
½ tsp caster sugar
Juice of half a lemon
Olive oil
Salt and pepper

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