Avocado, Feta and Roasted Tomato Salad
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 kg roma tomato, roughly chopped
- 6 garlic cloves, peeled, thinly sliced lengthways
- 3 1⁄2 tablespoons extra virgin olive oil
- 375 g small green beans, trimmed
- 1⁄3 cup jarred olive
- 2 avocados, halved, stones removed, peeled, roughly chopped
- 100 g marinated feta cheese, crumbled
- 1⁄2 cup tightly-packed small basil leaves
directions
- Preheat oven to 200°C and line a baking tray with non-stick baking paper.
- Combine tomatoes, garlic and 2 tablespoons oil in a bowl and toss gently to coat then spread over tray and season with salt and pepper.
- Roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool.
- Meanwhile, bring a large saucepan of salted water to the boil over high heat and add beans and cook for 3 minutes or until bright green and tender.
- Drain and refresh under cold water. Pat dry with paper towel.
- Divide beans among 6 bowls and top them with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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