How to Make

Ingredients Tomatoes

10 ripe tomatoes

1 drizzle of olive oil

1 Tbsp balsamic vinegar

Salt & pepper

 

Courgette

3-4 courgette, sliced

2 cloves garlic, roughly chopped

½ lemon, juiced

½ tsp fennel seeds

1 pinch chilli flakes (optional)

1 drizzle of olive oil

1 can butter beans, drained & rinsed

 

Dressing

2 Tbsp white wine vinegar

1 ½ Tbsp runny honey

4 Tbsp olive oil

 

To serve

1 cup microgreens (sorrel, rambo radish or combination)

1 handful fresh parsley, roughly chopped - ¼ cup pine nuts, toasted

(Serves 6)

 

Method

Preheat oven to 180°C.

Cut tomatoes in half and lay in a single layer in a roasting dish. Mix olive oil and balsamic together and pour over tomatoes. Toss to coat well then turn tomatoes cut side up and season with salt and pepper.

Slice courgette diagonally about 1-2cm thick. Roughly chop garlic. Add courgette, garlic, lemon juice, fennel seeds, chilli flakes and olive oil to a bowl and lightly toss. Spread out the courgette in a second roasting dish and season with salt and pepper.

Put both trays into the oven and roast for about 25-30 minutes (timing will depend on how large or thickly sliced vegetables are) until vegetables start to caramelise and are tender. When 10 minutes remaining remove the courgettes and add butter beans to tray, toss and continue roasting.

Remove vegetables from the oven and let cool to room temperature.

Meanwhile, heat a small dry pan over a low heat. Add pine nuts and toast until golden, stirring regularly to prevent from burning. Remove from the heat and set aside.

To make the dressing, add wine vinegar, honey and olive oil to a small bowl and mix to combine and season. Taste for seasoning and sweet-sour balance.

Roughly chop parsley.

To serve, arrange courgette, butter beans, tomatoes and microgreens on a platter, adding some juices from the roasting dishes. Spoon over dressing, or serve on the side. Finish with toasted pine nuts and parsley.