Avocado, feta and roasted tomato salad

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How to make Avocado, feta and roasted tomato salad

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 1kg roma tomatoes, roughly chopped
  • 6 garlic cloves, peeled, thinly sliced lengthways
  • 3 1/2 tablespoons extra-virgin olive oil
  • 375g small green beans, trimmed
  • 1/3 cup ligurian olives (see note)
  • 2 avocados, halved, stones removed, peeled, roughly chopped
  • 100g marinated feta cheese, crumbled
  • 1/2 cup tightly-packed small basil leaves

Method

  • Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 35 minutes or until tender. Set aside for 20 minutes to cool.
  • Step 2 Meanwhile, bring a large saucepan of salted water to the boil over high heat. 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 bowls.
  • Step 3 Top beans with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Serve with pan-fried or barbecued chicken.

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