Ingredients
400g Green Beans
1 tbsp garlic salt
1 punnet cherry tomatoes
100ml olive oil
30ml caramelised balsamic vinegar
Salt and pepper
Method
Preheat oven to 180 degrees.
Drizzle tomatoes with 30ml olive oil and season with garlic salt. Roast tomatoes for 15-20 mins until just starting to blister. Its okay to have some blistered and some not as well for added texture. Bring a large pot of salted water to boil. Add beans and cook for 5 minutes until just tender and still a bit crunchy. Drain and refresh in a large bowl of iced cold water (this will stop the cooking process and help the beans hold their beautiful colour). When cooled drain well. Arrange the beans on a long serving plate and scatter over tomatoes. Drizzle over a little olive oil and caramelised balsamic. Season with salt and pepper. Pro tip: sprinkle with nigella seeds to make the dish really pop!
