Avocado, Feta And Roasted Tomato Salad

• 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

1. Preheat oven to 200u0b0C and line a baking tray with non-stick baking paper.
2. 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.
3. Roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool.
4. 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.
5. Drain and refresh under cold water. Pat dry with paper towel.
6. 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.

roma tomato, garlic, extra virgin olive oil, green beans, avocados, feta cheese, tightlypacked small basil leaves

Taken from www.food.com/recipe/avocado-feta-and-roasted-tomato-salad-222606 (may not work)