Borlotti bean and rocket salad
- Preparation Time: 10 minutes
- Cooking time: 30 minutes
- Serves:
200g punnet of grape tomatoes
Olive oil spray
70g baby rocket
1 tablespoon light olive oil
220g tub of cherry bocconcini cheese, drained, rinsed and sliced
3 cloves garlic
400g can borlotti beans, drained and rinsed
1/4 cup fresh basil leaves, torn
1/2 tablespoon balsamic vinegar
1. Preheat oven to 200*C. Place the grape tomatoes and garlic on an oven tray and
lightly spray with olive oil spray. Bake for 30 minutes or until the tomatoes are soft and
shrivelled.
2. In a large salad bowl combine the borlotti beans, bocconcini cheese, rocket and basil.
3. Once cooled slightly, add the roast tomatoes and any juices.
4. Drizzle with combined olive oil, vinegar and mashed roasted garlic. Toss the salad to
combine and serve immediately.
PER SERVE: 1080 Kilojoules (225 calories); Protein 16g; Fat 13g; Saturated Fat 6g;
Carbohydrate 17g; Total Sugars 2g; Sodium 165mg; Potassium 430mg; Calcium
261mg; Iron 2.5mg; Fibre 3.6g.
1 comment
Add CommentI will try this with lofat cheese.
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