roasted tomato and bean salad

with burratta and tomato dressing

  • 600g small heirloom tomatoes
  • 4 cloves garlic, skin on
  • sea salt and cracked black pepper
  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • 1 tablespoon sherry vinegar
  • 1 teaspoon sumac
  • 400g purple runner beans+, blanched
  • 200g burrata, torn
  • micro (baby) lemon balm, to serve
  1. Preheat oven to 200°C (400°F). Place the tomatoes, garlic, salt, pepper and 2 tablespoons oil on a large oven tray and toss to combine. Cook for 10 minutes or until garlic is tender and tomatoes are blistered. Set aside for 5 minutes to cool.
  2. Squeeze the garlic cloves from their skins into a medium bowl. Add 3 of the roasted tomatoes and the vinegar, sumac and remaining oil, then crush with a fork. Set aside.
  3. Divide the beans, burrata and remaining roasted tomatoes between plates. Spoon over the tomato dressing, drizzle with the extra oil and top with pepper and lemon balm to serve. Serves 4

+ You can find purple runner beans at greengrocers and farmers markets. You can use green runner beans, if unavailable. 

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