Oven Roasted Tomato, Broad Bean & Asparagus Salad

• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• salt and pepper, to taste
• 125 g PHILADELPHIA Cream Cheese, broken into 2cm pieces
• 125 g mini Roma tomatoes, halved
• 250 g frozen broad beans, blanched and peeled
• 2 bunches asparagus, blanched
• 1/2 cup fresh peas, blanched

1. WHISK together the vinegar, oil, mustard, sugar and seasonings to form a dressing.
2. Place the PHILLY and tomatoes on a lined baking tray.
3. Drizzle with 2 tablespoons of dressing.
4. BAKE in a moderate oven 180C for 1520 minutes or until PHILLY is golden and tomatoes are slightly shrivelled.
5. Cool.
6. ARRANGE the broad beans, asparagus and peas on a serving platter.
7. Top with the PHILLY and tomatoes, drizzle with remaining dressing.
8. Serve immediately.
9. HANDY TIP: Substitute with fresh broad beans if available.

white wine vinegar, olive oil, mustard, sugar, salt, philadelphia cream cheese, tomatoes, frozen broad beans, bunches asparagus, fresh peas

Taken from www.kraftrecipes.com/recipes/oven-roasted-tomato-broad-bean-asparagus-salad-125035.aspx (may not work)