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6 Servings
Total Time: 50min
Shared By Lowther Tribe

Avocado, Beans, Feta and roasted tomato salad

Ingredients

  • 1kg roma tomatoes, roughly chopped
  • 6 garlic cloves, peeled, thinly sliced lengthways
  • 3 1/2 tablespoons extra-virgin olive oil (infused is a better option)
  • 1 can cannellini beans
  • 1/3 cup kalamata olives, sliced
  • 1/3 cup green olives, sliced
  • 2 avocados, halved, stones removed, peeled, roughly chopped
  • 100g marinated feta cheese, crumbled
  • 1/2 cup corn
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Directions

  1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons infused oil in a bowl. Toss gently to coat. Spread over tray. Season with salt and pepper. Roast tomatoes for 35 minutes or until tender. Set aside for 20 minutes to cool.
  2. Meanwhile, bring a large saucepan of water to the boil, add the corn, cook until just tender. Drain and add to the a bowl with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper. Serve with pan-fried pancetta.

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