Recipe : Warm green bean, Roasted tomato Salad

1 punnet

50g

1

¼ cup

2 tbs

Baby Roma tomatoes, halved

Flaked almonds

Garlic clove, finely chopped

Olive oil

Red wine vinegar

1. Preheat combi steam oven on Steam, 100˚
2. Place beans on steamer oven tray. Season with salt.
3. Place halved tomatoes on baking paper lined oven tray. Season with salt and pepper.
4. Put beans in preheated oven on level 3 and set timer for 8 minutes. After 4 minutes, put tomato tray in on level 1.
5. In the meantime, place flaked almonds in small frying pan on induction cooktop on medium heat until lightly browned.
6. Place garlic, olive oil and vinegar in small jar and shake vigorously until emulsed.
7. Scoop beans onto a serving platter, scatter tomatoes on top, sprinkle with almonds and drizzle with vinegar dressing. Serve immediately.