Roasted Tomato and Bean Salad

An ideal accompaniment to Greek and other Mediterranean dishes, this tasty tomato and bean salad brings the full flavours of summer to the table. Use freshly harvested spinach leaves and extra virgin olive oil for best flavour.

Ingredients List:

• 6 Roma tomatoes, halved
• Extra Virgin Olive oil
• 200g green beans
• 100g baby spinach leaves
• 1/3 cup balsamic vinegar dressing

Instructions:

Roll tomatoes in olive oil, season with salt and pepper and roast on a baking tray for 40 minutes. Cook the beans in boiling water for 3 minutes, drain and refresh under cold water. Lightly toss all ingredients and drizzle with the dressing.

Serves 4-5.

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