Garlic Tomato & Bean Salad

2 punnets of grape tomatoes halved
1/2 cup fresh chopped basil
Splash of olive oil
1 teaspoon fresh crushed garlic
1 small shallot chopped finely
Salt and pepper to taste
400 grams fresh stringless beans 
Caramelised balsamic vinegar
Bed of baby spinach

Gently toss the tomatoes, half the basil, olive oil, salt and pepper together on a baking tray lined with baking paper and roast in a hot oven for 10 minutes.  Remove and cool.
Top and tail the beans and chop into halves.  Steam or blanch quickly to retain the crispness. Cool. 
Toss both ingredients together with the shallots and extra basil and drizzle with the caramelised vinegar. Serve on the baby spinach.

Serves: 2-4

For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: