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Baked tomatoes with beans & ricotta
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400g can mixed bean salad, drained and rinsed
2 salad onions, halved and sliced
1 clove garlic, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 Waitrose 1 Jack Hawkins Slicing Tomatoes, halved
1 tbsp chopped chives
1 tub salad cress
1. Preheat the oven to 200ºC, gas mark 6. Place the beans, salad onions, garlic, oil and vinegar, plus a little salt and cracked black pepper in a large ovenproof dish, and toss well. Place the tomato halves, cut side up on top of the bean mixture, and season them.
2. Mix the ricotta and chives together, spoon on top of the tomatoes and bake for 20 minutes until tender. Serve the tomatoes and beans with a sprinkling of cress over the top.
2 of your 5 a day
rich in vitamin C
Typical values per serving:
This recipe was first published in June 2017.