Avocado, Feta And Roasted Tomato Salad - cooking recipe

Ingredients

1 kg roma tomato, roughly chopped
6 garlic cloves, peeled, thinly sliced lengthways
3 1/2 tablespoons extra virgin olive oil
375 g small green beans, trimmed
1/3 cup jarred olive
2 avocados, halved, stones removed, peeled, roughly chopped
100 g marinated feta cheese, crumbled
1/2 cup tightly-packed small basil leaves

Preparation

Preheat oven to 200\u00b0C and line a baking tray with non-stick baking paper.
Combine tomatoes, garlic and 2 tablespoons oil in a bowl and toss gently to coat then spread over tray and season with salt and pepper.
Roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool.
Meanwhile, bring a large saucepan of salted water to the boil over high heat and add beans and cook for 3 minutes or until bright green and tender.
Drain and refresh under cold water. Pat dry with paper towel.
Divide beans among 6 bowls and top them with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper.