0:20

To Prep

0:15

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(2 Members)

Baby spinach and roasted tomato salad
  • Ingredients
  • Nutrition
    • Method
    1. 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.

    2. 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.

    3. 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.

  • Method
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