- 200g punnet of cherry tomatoes
- 3 cloves garlic, whole
- olive oil spray
- 400g can borlotti beans, drained and rinsed
- 220g tub of bocconcini cheese, sliced
- 70g baby rocket
- ¼ cup fresh basil leaves, torn
- 1 tbs olive oil
- ½ tbs balsamic vinegar
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt46b8f24a2614c833/635fc1fb968208619811e100/Tomato-Borlotti-Bean-and-Rocket-Salad(2)2016L.jpg?width=880&height=387&format=jpg&quality=95&crop=910%3A400)
Tomato, borlotti bean and rocket salad
Serves: 6
Prep: 15
Cook: 20
Ingredients
Method
- Place cherry tomatoes and garlic on an oven tray and lightly spray with olive oil spray. Bake in a hot oven, 200°C for 10 minutes or until tomatoes are soft and shrivelled. Roast garlic for a further 10 minutes.
- In a large salad bowl combine borlotti beans, bocconcini cheese, rocket and basil.
- Once cooled slightly, add roast tomatoes and any juices. Combine olive oil, vinegar and mashed roasted garlic in a small bowl. Toss dressing through salad and serve immediately.
Tips
- If borlotti beans are not available, substitute other tinned legumes, such as cannellini beans or butter beans.