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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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g cherry tomatoes
  • 450 g 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

Method
 

  1. Preheat the oven to 180°C.
  2. Mix the oil with the honey, garlic and spices.
  3. Slice the onion.
  4. 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.
  5. 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.
  6. Remove the dish from the oven, season to taste, then add the broad beans and the chopped parsley.Serve it warm.