Feta and Bean Salad with Slow Roasted Tomatoes Recipe


Preparation Time2 Hr 0 MinCooking Time10 Min
Ready In2 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings2
VegetarianInterest Group


 Tomatoes12 Medium
 Basil leaves4
 Green beans10 Ounce (300 Gram)
 Pine nuts2 Ounce (50 Gram)
 Rocket leaves150 Gram (1 Bag)
 Feta6 Ounce (175 Gram)
For dressing
 Red wine vinegar1 Tablespoon
 Whole grain mustard2 Teaspoon
 Garlic1 Clove (5 gm), crushed / finely chopped
 Clear honey1⁄2 Teaspoon
 Olive oil4 Tablespoon

Nutrition Facts

Serving size

Calories 885 Calories from Fat 601

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 18.5 g92.3%

Trans Fat 0 g

Cholesterol 75.7 mg

Sodium 1031 mg43%

Total Carbohydrates 50 g16.8%

Dietary Fiber 16 g64%

Sugars 27.6 g

Protein 26 g52.7%

Vitamin A 243.5% Vitamin C 181.1%

Calcium 53.4% Iron 28.3%

*Based on a 2000 Calorie diet


1. Heat oven to 120C/100C fan/gas 1/4. Line a large baking sheet with baking parchment. Halve the tomatoes, then lay them on the sheet in a single layer. Brush each cut half with a little olive oil, then put a basil leaf on each. Sprinkle with salt and pepper, then roast for 2 hrs. Leave to cool.
2. Cook the beans in salted water for 6 mins, then drain and cool quickly under running cold water. Pat dry. Toast the pine nuts in a dry frying pan.
3. Put all the dressing ingredients in a jar and shake well to mix.
4. When ready to serve, pile the rocket onto 6 side plates. Scatter the beans on top, then put 4 tomato halves on each. Scatter over the pine nuts and crumble over the feta. Drizzle a little dressing over each salad and serve with crusty bread.