Friday, April 03, 2009

Tomato, Bean and Fried Basil Salad

Tomato, Bean and Fried Basil Salad
serves four
from Best Ever Three and Four Ingredient Cookbook

1/2 cup fresh basil leaves
11oz cherry tomatoes, halved
14 oz cans mixed beans, drained and rinsed (I used pinto)
5 Tbsp extra virgin olive oil
salt and ground black pepper

Reserve one third of the basil leaves for garnish, then tear the remainder into pieces. Pour the olive oil into a small pan. Add the torn basil and heat gently for 1 minute, until the basil sizzles and begins to color.

Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of freshly ground black pepper. Toss the ingredients together gently, cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad sprinkled with the remaining basil leaves.

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