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Tomato, borlotti bean and rocket salad

Serves: 6
Prep: 15
Cook: 20

    A delightfully fresh and colourful salad bursting with flavour and high in fibre.  A great salad to complement your favourite main.

    Ingredients

    • 200g punnet of cherry tomatoes
    • 3 cloves garlic, whole
    • olive oil spray
    • 400g can borlotti beans, drained and rinsed
    • 220g tub of bocconcini cheese, sliced
    • 70g baby rocket
    • ¼ cup fresh basil leaves, torn
    • 1 tbs olive oil
    • ½ tbs balsamic vinegar

    Method

    1. Place cherry tomatoes and garlic on an oven tray and lightly spray with olive oil spray. Bake in a hot oven, 200°C for 10 minutes or until tomatoes are soft and shrivelled. Roast garlic for a further 10 minutes.
    2. In a large salad bowl combine borlotti beans, bocconcini cheese, rocket and basil.
    3. Once cooled slightly, add roast tomatoes and any juices. Combine olive oil, vinegar and mashed roasted garlic in a small bowl. Toss dressing through salad and serve immediately.

    Tips

    • If borlotti beans are not available, substitute other tinned legumes, such as cannellini beans or butter beans.
    Remember to always check the label of each ingredient to ensure it is gluten free.

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