Ingredients

For the Salad:

• 450 g Green Beans, stem ends trimmed
• 600 g Cherry Tomatoes, halved
• 1/4 cup Basil, roughly chopped

For the Vinaigrette:

• 200 g Cherry or Grape Tomatoes, halved
• 1 tbsp Coles Olive Oil
• 2 tsp Lemon, zest
• 2 tbsp Shallots, finely chopped
• 1/4 cup Coles Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil

Method

1. Preheat oven to 210°C.
2. To make the vinaigrette, toss the tomatoes with the olive oil on a baking tray and season with salt and pepper. Roast for 10-12 minutes or until golden brown. Remove and cool completely.
3. Once cool, roughly chop the tomatoes into a paste and place in a medium mixing bowl with any leftover juice. Add the lemon zest, shallot, vinegar and olive oil, whisk well. Season to taste with salt and pepper and reserve.
4. Blanch the green beans in a pan of boiling salted water for 1-2 minutes or until tender but still crisp. Transfer to a bowl of ice water to cool completely. Strain and pat dry.
5. Cut green beans into 4cm pieces on an angle and place in a large mixing bowl with the raw halved tomatoes.
6. Gently toss the green beans, tomatoes and fresh basil with the vinaigrette and season to taste with salt and pepper.
7. Spoon the salad onto a large platter and serve.

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