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Roast tomato with olives & goat's cheese

  • 0:15 Prep
  • 1:00 Cook
  • 4 Servings


  • 8 (about 1kg) egg tomatoes
  • 2 teaspoons olive oil
  • 100g pitted kalamata olives, coarsely chopped
  • 3 garlic cloves, peeled, thinly sliced lengthways
  • 2 tablespoons fresh oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 400g green beans, topped
  • 150g (1 cup) frozen broad beans
  • Salt & freshly ground black pepper
  • 125g goat's cheese


  • You will need a green chopping board for this recipe.


  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Coarsely chop the tomatoes on a green chopping board. Place the tomato on the prepared tray and drizzle with oil. Add the olives, garlic and oregano, and sprinkle with pepper. Gently toss to combine. Roast in preheated oven for 45 minutes or until soft. Remove from oven. Cover with foil to keep warm.
  • 2
    Meanwhile, bring a large saucepan of water to the boil over high heat. Add the green beans and broad beans and cook for 2-3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Drain well. Peel the broad beans and discard skins. Place green beans and broad beans in a large bowl and season with salt and pepper.
  • 3
    Place roast-tomato mixture in a fine sieve over a small saucepan. Allow juices to collect in the saucepan. Transfer roast-tomato mixture to a bowl. Place tomato juices over medium-low heat. Simmer for 10 minutes or until reduced to about 125ml (1/2 cup). Remove from heat. Taste and season with salt and pepper.
  • 4
    Spoon roast-tomato mixture among serving plates. Top with bean mixture and drizzle with the reduced tomato juice. Top with a spoonful of goat’s cheese and serve immediately.

Source: taste.com.au


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