Roasted tomato, butter bean, and watercress
29/3/2012
Serves 4
Ingredients
| 8 | Tomatoes |
| 1 tbsp | Olive oil |
| 2 tsp | Salt |
| 1 | Freshly ground black pepper, to season |
| 1 tsp | Brown sugar |
| 2 cloves | Garlic |
| 2 sprigs | Fresh rosemary |
| 1½ cups | Butter beans |
| 4 handfuls | Watercress, either hydroponic or, preferably, sourced from a river and available from food markets |
| 100 g | Almonds, roasted and salted |
| 1 cup | Creme fraiche |
| 2 tsp | Lemons, juice |
| 1 tbsp | Fresh herbs, such as parsley, oregano, marjoram, finely chopped |
Directions
- Preheat the oven to 220C. Arrange the tomatoes in a dish.
- Drizzle over the oil, sprinkle the salt, pepper and brown sugar.
- Finely slice the garlic and add with the rosemary.
- Bake for 20 minutes then let cool.
- Combine the butter beans with the watercress. Arrange on a platter or individual dishes then add the tomatoes and the almonds.
- Mix together the creme fraiche, lemon juice and herbs. Spoon over the salad before serving.
Wine Match
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