Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 200grams feta, crumbled
- 400grams beanettes
- 6 eschallots
- 2tablespoons basil leaves
- 1tablespoons balsamic vinegar
- 1/2 cup kalamata olives
- 2tablespoons olive oil
- 2 punnet solanto tomatoes
- 2 cloves garlic
Nutrition per serving
615kJ / 148Cal
615 Kilojoules or 148 Calories
7% of daily energy intake*
Protein
6.2grams
Fat
10.2grams
Carbs
5.5grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 1
Preheat oven to 220°C. Trim 400g beanettes and blanch in boiling, salted water for 1 minute then drain. Scatter beans on a baking tray. Add 2 punnets Sweet Solanto tomatoes, 2 sliced garlic cloves, 1/2 cup pitted Kalamata olives and 6 peeled, halved eschallots. Drizzle with 2 tbs olive oil. Scatter with 200g crumbled feta. Roast for 15 minutes. Remove from oven, drizzle with 1 tbs balsamic vinegar, season with salt and pepper and toss gently. Transfer to a serving dish and finish with 2 tbs basil leaves.
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