Oven Roasted Tomato, Broad Bean & Asparagus Salad Recipe

Name: Oven Roasted Tomato, Broad Bean & Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup white wine vinegar, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon sugar, and more.

Yes, Oven Roasted Tomato, Broad Bean & Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Oven Roasted Tomato, Broad Bean & Asparagus Salad

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