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Runner Bean Salad with Roasted Tomatoes

This quick and easy salad is bright and colourful. If you don’t have one, it is worth buying a runner bean slicing gadget which costs pennies as it makes slicing the beans so easy. Serve this salad straight away with cold meats or quiche. If you can’t get hold of fresh thyme, you can use fresh basil. This is also delicious with sliced mushrooms in place of the tomatoes.


300g cherry tomatoes
250g runner beans, top and tailed
3 tbsp olive oil
1 sprig fresh thyme
2 tbsp lemon juice
Salt and freshly ground black pepper


1. Preheat the oven to 220 degrees C, gas mark 7. Place the cherry tomatoes in a roasting tin. Drizzle with 1 tbsp of olive oil and season.
2. Roast on the highest shelf of the oven for 8-10 minutes or until the tomatoes are just starting to pop their skins.
3. Meanwhile slice the beans into thin ribbons and blanch in boiling salted water for 1-2 minutes until just tender. Refresh under cold running water and drain well.
4. Place the beans and tomatoes on a serving dish. Remove the leaves from the thyme and mix with the remaining oil and lemon juice. Season to taste, pour over the beans and serve straight away.