Broad bean & courgette salad
A superhealthy salad by Angela Hartnett which makes the most of one of summer's most splendid ingredients - broad beans
Tartines with roasted tomatoes & mint pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4
Skip to ingredients
- 8 medium-sized vine-ripened tomatoeshalved
- 4 tbsp extra-virgin olive oil
- 4 thick slices wholemeal bread
- 1 garlic cloveleft whole
- 25g pine nuttoasted
- small bunch mint
- 1 tbsp balsamic vinegar
- 100g ricotta
- green saladto serve (optional)
Nutrition: per tartine
- kcal333low
- fat20g
- saturates4g
- carbs28g
- sugars8g
- fibre5g
- protein10g
- salt0.8glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Put the tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
step 2
Toast the bread, then rub with the garlic – save the clove for the pesto. Brush a bit more oil over the bread and put on 4 plates.
step 3
Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar. Thickly spread the ricotta on the bread, then top with the roasted tomatoes and some mint pesto. Serve with a salad, if you like.
