Tomato, green bean, ricotta and basil salad with balsamic glaze
Nadia Lim's tomato and green bean salad recipe has it all going on, perfectly combining sweet, salty, soft and crunchy. Serve as a delicious gluten-free side dish with your next meal or barbecue
Jan 12, 2018 12:35am- Serves 6
- 10 mins preparation
- 5 mins cooking
ingredients
- 400 gram green beans
- 2 punnet cherry tomatoes (in different colours if you can), cut in half
- 200 gram fresh ricotta (or mozzarella), crumbled or torn
- large handful basil leaves
- flaky sea salt
- extra virgin olive oil
- balsamic glaze (store-bought or homemade)
method
- 1
Trim beans and place in a heatproof dish or pot. Pour over boiling water to cover and leave to sit for 3-4 minutes until beans are bright green and a little tender but still slightly crunchy. Drain and rinse under cold water.
- 2
Arrange beans and tomatoes on a serving platter and scatter over ricotta or mozzarella and basil leaves. Just before serving, season with flaky sea salt and drizzle with extra virgin olive oil and balsamic glaze.
notes
- Serves 6-8.