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Dairy
Easy
6 Servings
Allergens 
30 Minutes
Diets
Awesome flavor in every forkful. Roasting the cherry tomatoes makes them incredibly sweet and juicy. The nut topping adds just the right crunch.
2 generous handfuls (about 15–18) cherry tomatoes, halved
1 pound (450 grams) frozen string beans (not precut)
1 red onion, cut in half circles
handful of parsley, finely chopped
3 and 1/2 -4 ounces (100 grams) Ta’amti Feta Cheese, cubed
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon Bartenura Olive Oil
1 and 1/2 tablespoons Gefen Honey
pinch of kosher salt
15-20 pecan halves
1 tablespoon light brown sugar
1 teaspoon Bartenura Olive Oil
1/8 teaspoon hot sauce, or to taste
Preheat oven to grill setting. Arrange cherry tomato halves, cut-side down, on a Gefen Parchment Paper-lined pan. Grill for approximately 10–15 minutes or until tomatoes start to brown and soften.
Place all dressing ingredients in a small bottle or container and shake well until combined. (This can be done in advance.)
In a dry frying pan over medium-high heat, lightly toast pecan halves for three minutes. Lower heat and stir in the sugar, olive oil, and hot sauce. Continue toasting for two minutes or until coated. Stir frequently. Cool and chop finely.
Place string beans (well drained) and roasted cherry tomatoes in a large bowl. Add the onion and chopped parsley. Mix all together well. (This can be done a day before.) Add dressing right before serving and toss. Top with feta cubes. Garnish with toasted chopped pecans.
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What sort of preparation is done for the stringbeans? Are they just defrosted or do you steam them etc.?