This light and fresh salad is the perfect accompaniment to roast lamb or any other slow-cooked joint of meat. After roasting the tomatoes to bring out their sweetness, arrange together with the crunchy beans and parmesan cheese shavings in a salad bowl and serve with lime wedges.
350g vine tomatoes
300g extra fine green beans
100g parmesan cheese shavings
freshly ground black pepper
400g frozen edamame beans
Preheat the oven to 200°C.
Place the tomatoes on a baking sheet and drizzle with a little olive oil. Roast for 15 minutes.
Bring a pot of water to the boil and add the beans. Remove from the heat and allow to stand for 10 minutes. Drain and cool.
Arrange the beans, tomatoes and parmesan cheese shavings in a salad bowl. Drizzle with olive oil and season with pepper. Serve with edamame beans and fresh limes.
This recipe was supplied by Le Creuset.