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Avocado, Feta and Roasted Tomato Salad

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PREP TIME

10 mins

COOK TIME

35 mins

COURSE

Salad Recipes ,

Savory Recipes ,

CUISINE

North American Food Recipes

SERVINGS

1 People

INGREDIENTS

2
avocados
0.5 cup
tightly-packed small basil leaves
1 kg
tomatoes, roughly chopped
375 g
small green beans, trimmed
100 g
marinated feta cheese, crumbled
6
garlic cloves, sliced lengthways
3.5 Tbsp
extra-virgin olive oil
0.3 cup
Liguria olives table olives

INSTRUCTIONS

Peel the avocados, cut in halves, remove stones and chop roughly.
Preheat oven at 200°C.
Place non-stick baking paper on a baking tray.
Combine the tomatoes with garlic and 2 tablespoons oil in a large bowl and toss gently to coat.
Spread them over the tray and season with salt and pepper.
Roast the tomatoes for about 35 minutes or until they are tender and set aside for 20 minutes to cool.
In the meantime, fill a large saucepan with salted water and bring to boil.
Add the beans and cook for about 3 minutes or until they get bright green and tender.
Drain and wash with cold water.
Dry and divide into serving bowls.
Add the tomatoes, olives, avocado, feta and the basil over the beans.
Drizzle each bowl with 1 teaspoon olive oil and season it with black pepper.

KEYWORD

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About me

First, let me introduce myself. I'm Arwa; a citizen of the world. I like to explore the world, and try different foods from around the globe. Here, I share my passion for food with you, bringing you closer to different cultures an...