Roasted tomatoes with broad beans
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
Method
- 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.