Roasted tomatoes with broad beans
14 Sep 2015
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
This dish is ideal for those occasions when you're cooking a roast in the oven. These roasted tomatoes with broad beans are made in Middle-Eastern style so it goes particularly well with roast lamb or chicken. If you have any leftover, just mix it with some couscous, quinoa or rice and you'll have a quick and healthy lunch!
Ingredients
- 450g cherry tomatoes
- 450g fresh broad beans
- 2 Tbsp olive oil
- 1 Tbsp honey
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1 clove of garlic, pressed
- 1 red onion
- 2 Tbsp raisins
- 2-3 Tbsp chopped parsley
Instructions
- Preheat the oven to 180°C.
- Mix the oil with the honey, garlic and spices.
- Slice the onion.
- Put the tomatoes and onion slices in a roasting dish, add the dressing and toss well. Bake for 20 minutes, add the raisins, stir through and bake for 10 more minutes.
- Meanwhile, blanch the broad beans in boiling water for 3-4 minutes, rinse under cold water and then squeeze them out of their white membranes.
- Remove the dish from the oven, season to taste, then add the broad beans and the chopped parsley.Serve it warm.
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Categories
- Meal Type: - Dinner - Lunch - Roast - Seasonal - Side - Supper
- Cuisines: - Middle Eastern
- Occasions: - Dinner Party - Eid - Parties - Sunday Lunch
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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