(serves 6-8)

INGREDIENTS

400g (2-4) zucchini (halved & cut into wedges or chunks)

150g (21) beans (tops removed)

warm Slow Roasted Tomatoes

Basil Pesto Dressing

basil leaves to garnish

METHOD

Half-fill a medium-sized pot with water and set over a high heat to boil.

Place zucchini in a blanching basket and then into the boiling water.  Blanch for 2-3 minutes.  Remove blanching basked from pot and place under cold running water.  Transfer zucchini to a bowl.

Repeat process with beans.

Place zucchini and beans on a platter.  Nestle warm Slow Roasted Tomatoes amongst the vegetables and drizzle with Basil Pesto Dressing.  Garnish with basil leaves.

Slow Roasted Tomatoes

INGREDIENTS

200g cherry tomatoes (cut in half through the waist)

45ml (3 tbsp) olive oil

10 basil leaves (torn into small pieces)

1 tsp flaky sea salt

1/8 tsp freshly ground black pepper

METHOD

Preheat oven to 160°C.

Place tomatoes on a baking tray and drizzle with olive oil.  Sprinkle with basil, salt and pepper and toss together.

Place in preheated oven for 30 minutes or until tomatoes have softened.

Remove from oven and remove burnt basil leaves.

Serve warm.