tomato and roman bean salad

with honey vinaigrette

  • 600g Roman beans, trimmed
  • 1kg heirloom tomatoes, sliced
  • 200g aged goat’s cheese, sliced 
  • ½ cup Greek basil leaves

honey vinaigrette

  • ¼ cup (60ml) sherry vinegar
  • 1 tablespoon honey 
  • ¼ cup (60ml) extra virgin olive oil 
  • sea salt flakes and cracked black pepper
  1. To make the honey vinaigrette, place the vinegar, honey, oil, salt and pepper in a small bowl and whisk to combine. Set aside. 
  2. Cook the beans in salted boiling water for 4 minutes or until tender. Drain and refresh in iced water. 
  3. Place the beans and tomato in a large bowl. Add the dressing and toss to combine. Top with the cheese, basil, salt and pepper to serve.
    Serves 6. 
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