Green Bean and Fennel Salad with Tomato Raisins

, from Issue #41. August, 2015
Photography by Aaron McLean.
Green Bean and Fennel Salad with Tomato Raisins

Chef Mario Batali calls these small roasted tomatoes ‘raisins’ due to their final, shrivelled appearance. Use ripe, very red cherry tomatoes and you’ll be rewarded with an intense burst of flavour from these little jewels.

Serves: 4–6


400 grams round green beans
1 very small red onion, finely sliced
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
2 tablespoons chopped mint plus extra mint for garnish
1 medium fennel bulb, finely sliced
sea salt and freshly ground pepper

Tomato raisins
1 punnet red cherry tomatoes
olive oil
sea salt and freshly ground pepper


Preheat the oven to 100˚C.

Place the tomatoes on a lined baking tray and toss with olive oil, salt and pepper.

Bake for about 1½ hours until shrivelled and golden in patches. Cool.

Salad: Cook the beans in plenty of boiling salted water until done to your liking. Drain and refresh in cold water to stop the cooking process. Drain and dry on kitchen towels.

Soak the onion in a bowl of cold water for 15 minutes. Drain and squeeze dry in a clean tea towel.

Whisk the oil, vinegar and garlic in a bowl and season then stir in the mint. Toss the beans, onion, fennel and half the tomatoes with the dressing and transfer to a serving platter. Scatter with the remaining tomatoes, a grind of black pepper and extra mint if using.