This colorful and nutritious salad is very, very easy to do. The salad is good served simply to meat, quiche or just by themselves. If you can not find fresh thyme, do not worry. Try fresh basil instead.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 10 ½ oz cherry tomatoes 300 g
- Beans 8 oz / 250 g runners, top and tail
- 3 tablespoons olive oil
- 1 sprig of fresh thyme
- 2 tbsp lemon juice
- Salt and freshly ground black pepper
Preparation:
- Preheat oven to 425 ° F/220 ° C mark / gas 7th
- Place the tomatoes in a roasting pan. Drizzle with 1 tablespoon olive oil and season the soup. Roast on the top shelf of the oven for 8-10 minutes or until the tomatoes begin to show their skin.
- In the meantime, cut the beans into thin strips and blanch in boiling salted water for 1-2 minutes until they are soft. Refresh under cold water and drain well.
- Show beans and tomatoes served on a plate. Remove the thyme leaves and lemon juice mix with oil and season rest, pour beans and serve immediately.
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