Roasted tomato, butter bean, and watercress

Babiche Martens

Roast ripe tomatoes to give a lovely sweetness to this salad.

Ingredients

2 tsp	Salt
8	Tomatoes (Main)
2 cloves	Garlic
1 Tbsp	Olive oil
1 tsp	Brown sugar
2 sprigs	Fresh rosemary
1	Freshly ground black pepper, to season
1 ½ cups	Butter beans (Main)
4 handfuls	Watercress, either hydroponic or, preferably, sourced from a river and available from food markets (Main)
100 g	Almonds, roasted and salted
2 tsp	Lemons, juice
1 Tbsp	Fresh herbs, such as parsley, oregano, marjoram, finely chopped
1 cup	Creme fraiche

Directions

1. Preheat the oven to 220C. Arrange the tomatoes in a dish.
2. Drizzle over the oil, sprinkle the salt, pepper and brown sugar.
3. Finely slice the garlic and add with the rosemary.
4. Bake for 20 minutes then let cool.
5. Combine the butter beans with the watercress. Arrange on a platter or individual dishes then add the tomatoes and the almonds.
6. Mix together the creme fraiche, lemon juice and herbs. Spoon over the salad before serving.