Tomato, borlotti bean and rocket salad

    • 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

    Kilojoules 1080kJ (255 cal). Protein 16g. Total fat 13g. Carbohydrate 17g. Sodium 170mg. Potassium 430mg. Calcium 260mg. Iron 2.5mg. Fibre 3.6g.