- Step 1
Preheat oven to 200°C. Place 6 quartered roma tomatoes on a baking tray lined with baking paper. Drizzle with a little olive oil, salt and cracked black pepper. Bake for 15 minutes or until softened.
- Step 2
Remove and set aside for 10 minutes. Arrange 100g baby spinach leaves on a large serving plate with the warm tomatoes, 60g trimmed blanched green beans and 2 tablespoons toasted pinenuts.
- Step 3
To make the dressing, combine 2 tablespoons sour cream, 1 tablespoon whole egg mayonnaise, 2 tablespoons water and 2 teaspoons chopped chives in a bowl. Drizzle over salad and serve.