Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata
Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, green bean & semi roasted cherry tomato salad with zesty walnut & sourdough gremolata. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook green bean & semi roasted cherry tomato salad with zesty walnut & sourdough gremolata using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata:
  1. Make ready 1/4 Spanish onion, finely sliced
  2. Make ready 1 Juice of 1/2 a lemon
  3. Make ready 1/2 cup Olive oil
  4. Prepare 400 g green beans, tipped
  5. Get 2 punnet cherry tomato
  6. Make ready 1/4 cup pine nuts, toasted
  7. Prepare 2 slices sourdough
  8. Make ready 1/3 cup walnuts, toasted
  9. Take Zest of one lemon
  10. Take 1 clove garlic, roughly chopped
  11. Make ready 1/2 cup fresh chopped parsley
  12. Make ready 1 tsp fresh thyme leaves
  13. Take Drizzle olive oil
  14. Take to taste Salt & pepper
Instructions to make Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata:
  1. (For Gremolata) Rip up bread and throw into a food processor along with toasted walnuts, lemon zest, chopped parsley, thyme, garlic, olive oil and a little salt and pepper.
  2. Blitz away until you have a nice fine crumb- set aside.
  3. Now (for salad) in a large pot- bring some water to the boil and throw beans in. Boil for 2 minutes, drain and refresh in cold water. Drain and throw beans on serving plate or bowl.
  4. For tomatoes, either bake in pre-heated oven 180*C for around 6 minutes. Or simply pan fry until you've given them some colour- remove before they split and arrange on beans.
  5. Throw some sliced red onion around. Toast some pine nuts and sprinkle over. A squeeze of lemon- drizzle of olive oil- crack some black pepper and sea salt and finish with a sprinkle of Gremolata.
  6. Beautiful fresh salad. Enjoy

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