Steamed green beans and balsamic roast tomato and olive salad with feta and almonds

On these cold winter nights the usual go-to salads are not all that appealing. Oh the coldness! I am still not completely used to being so cold most of the time. I also always seem to be cooking in a rush. So I have been experimenting with warm salads to eat collapsed in a sleep deprived coma, huddled by the fire.


  • green beans
  • about 10 baby tomatoes
  • 10 olives
  • feta
  • almonds
  • balsamic vinegar

Steam the green beans. Halve the tomatoes and put into a pan with salt, pepper, olive oil and balsamic vinegar. Take the pips out of the olives and cut the pieces in half and add to the tomatoes. Roast the tomatoes and olives until the peels are popping and browned. Put the tomatoes into a salad bowl. Add the steamed green beans. Crumble the feta into the salad bowl. In this case I used black pepper feta. I am not usually a fan of flavoured feta, but these were off-cuts which were ridiculously cheap from the Foodlovers Market. Roast and add the almonds (you could use any nut here). Mix through. The tomatoes pop a little when the salad is stirred which creates a very flavourful dressing.

Vegan version: exclude the feta

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