Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4


200g punnet of cherry tomatoes

3 cloves garlic, whole

Olive oil spray

400g can borlotti beans, drained and rinsed

220g tub of bocconcini cheese, sliced

70g baby rocket

¼ cup fresh basil leaves, torn

1 tablespoon olive oil

½ tablespoon balsamic vinegar


1. Place cherry tomatoes and garlic on an oven tray and lightly spray with olive oil spray. Bake in a hot oven, 200°C, for 10 minutes or until tomatoes are soft and shrivelled. Roast garlic for a further 10 minutes.

2. In a large salad bowl combine borlotti beans, bocconcini cheese, rocket and basil.

3. Once cooled slightly, add roast tomatoes and any juices. Combine olive oil, vinegar and mashed roasted garlic in a small bowl. Toss dressing through salad and serve immediately.

Nutrition Information

PER SERVE: Kilojoules 1080kJ (255 cal). Protein 16g. Total fat 13g. Carbohydrate 17g. Sodium 170mg. Potassium 430mg. Calcium 260mg. Iron 2.5mg. Fibre 3.6g.
Recipe sourced from The RECORD