Bean Salad with roasted tomatoes
Ingredients
Features
Description
Preheat oven to 180 g C. Put tomato halves cut up on a baking sheet, drizzle with oil and sprinkle with salt and pepper. Bake for 15 minutes.
Heat the remaining oil in a frying pan. Fry the garlic, half an onion and rosemary, salt and pepper. Cook over low heat until soft.
Add the beans and vinegar, stir and warm, then add the remaining onions. Serve sprinkled with Parmesan cheese and tomato, garnished with a sprig of rosemary and salad.
Make advance:
Tomatoes and lettuce (no onions) can be prepared 6 hours before lunch. Onions can be added just before serving.
Experiment:
You can add the tuna fillet or smoked trout. Try adding cooked green beans or asparagus. On top sprinkle with Parmesan cheese instead of feta or goat cheese.
Translated by site: wday.ru
