Harvest Salad with Roasted Tomatoes and Basil Pesto Dressing
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
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
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
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.