Wednesday, 13 March 2013

Oven Roasted Tomato Broad bean and Asparagus Salad.

This is my favourite vegetable salad of late. It takes 15 minutes to prepare and is delicious as an accompaniment with any meat, chicken or dish. It can be found in the 
Simply Heaven Cookbook, which I often use for dinner parties because the dishes are quick,easy and delicious. The only change to the recipe I make is leaving out the Philodelphia Cheese to avoid the unnecessary calories.


1/4 cup white wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1/2 teaspoon white sugar
Salt and pepper to taste


125g mini Roma tomatoes, halved.
250g frozen broad beans, blanched and peeled.
2 bunches asparagus blanched.
1/2 cup fresh or frozen peas, blanched.


1.Whisk together the vinegar,oil,mustard,sugar and seasonings.

2.Place the tomatoes on a lined baking tray.Drizzle with 2 tablespoons of dressing and bake in a moderate oven for 15 minutes until tomatoes are slightly shrivelled. Cool.

3.Arrange the broad beans,asparagus and peas on a serving platter. Top with the tomatoes, drizzle with remaining dressing. Serve immediately. 
Original image from Simply Heaven. Philo cheese added here.

Serves 4.


Link within

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