PREP TIME
10 mins
COOK TIME
10 mins
COURSE
Salad Recipes ,
Savory Recipes ,
CUISINE
North American Food Recipes
SERVINGS
1 People
CALORIES
not defined
-
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
- 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
not defined