Salad with oven-roasted tomatoes, green beans and sesame dressing

Name: salad with oven-roasted tomatoes, green beans and sesame dressing
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g Cherry tomatoes; 5 el extra virgin olive oil; 200 g fresh green beans; 1 lemon cleaned up; 1 el tahini sesame paste; 2 tl orange jam; 350 g canned chickpeas; 250 g smoked chicken fillet; 100 g fresh spinach

Salad with oven-roasted tomatoes, green beans and sesame dressing. With tahini, an absolute seasoning from the Middle East.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ˚C. Halve the tomatoes. Place them with the cutting edge upwards on a baking tray covered with parchment paper.
Sprinkle with salt and olive oil. Roast the tomatoes for 30 minutes in the middle of the oven.
In the meantime, remove the stalk of the green beans, halve them and cook in 5 minutes until al dente.
Drain, put in a colander and rinse under cold running water (blanch).
Grate the yellow skin of the lemon and press out half of the fruit.
Beat the juice together with the olive oil, tahini and orange jam into a dressing. Season with salt and pepper.
Let the chickpeas drain in a colander and rinse under cold running water. Cut the chicken fillet into slices.
Mix the spinach, green beans and chickpeas on a flat dish. Divide the chicken fillet and top it over. Drizzle with the tahindressing.