Tomato, green bean and ricotta salad with balsamic glaze
Nadia Lim's tomato and green bean salad recipe has it all going on, perfectly combining sweet, salty, soft and crunchy. Serve as a delicious gluten-free side dish with your next meal or barbecue
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Ingredients
- 400 grams green beans
- 2 punnet cherry tomatoes (in different colours if you can), cut in half
- 200 grams fresh ricotta (or mozzarella), crumbled or torn
- large handful basil leaves
- flaky sea salt
- extra virgin olive oil
- balsamic glaze (store-bought or homemade)
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