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, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, green bean & semi roasted cherry tomato salad with zesty walnut & sourdough gremolata. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Green Bean & Semi Roasted Cherry Tomato Salad with Zesty Walnut & Sourdough Gremolata is something that I have loved my whole life.

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

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. Prepare 1 Juice of 1/2 a lemon
  3. Get 1/2 cup Olive oil
  4. Get 400 g green beans, tipped
  5. Take 2 punnet cherry tomato
  6. Prepare 1/4 cup pine nuts, toasted
  7. Take 2 slices sourdough
  8. Get 1/3 cup walnuts, toasted
  9. Prepare Zest of one lemon
  10. Prepare 1 clove garlic, roughly chopped
  11. Prepare 1/2 cup fresh chopped parsley
  12. Take 1 tsp fresh thyme leaves
  13. Take Drizzle olive oil
  14. Make ready 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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