Quick & Easy

Roasted capsicum, tomato and borlotti bean salad

ROASTED CAPSICUM, TOMATO ANDBORLOTTI BEAN SALAD
4
55M

Ingredients

Balsamic and oregano dressing

Method

1.Place beans in medium bowl, cover with water; stand overnight, drain. Cook beans in medium saucepan of boiling water about 30 minutes or until tender; rinse under cold water, drain.
2.Preheat oven to 200°C (180°C fan-forced). Line two oiled oven trays with baking paper.
3.Place capsicum, skin-side up, on trays with tomato. Roast, uncovered, about 35 minutes or until skin blisters and blackens on capsicum and tomatoes soften. Cover capsicum with plastic wrap for 5 minutes; peel then slice thickly.
4.To make balsamic and oregano dressing; combine ingredients in screw-top jar; shake well.
5.Combine beans, capsicum, tomato, rocket and dressing in large bowl; season to taste.

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