Tomato and Beans Roasted Salad with Fresh Mint and Mustard

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I never liked roasted tomatoes or raw tomatoes in a salad; not until I tried this salad. I had a sudden craving for mustard the other day. I generally make mustard paste at home, since we are regular users of the spice and it is always available at home. But this time I used store bought stuff; the one that is vinegary and sharp.

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  1. 200 gm French beans, washed, heads removed and halved
  2. 3 large tomatoes, cut into 8 pieces each
  3. 1 big bunch of fresh mint leaves
  4. 50 gm grain mustard
  5. 1 tbspn red wine vinegar
  6. Extra virgin olive oil
  7. Salt and fresh ground pepper

–          Roast the beans in the oven till they are lightly charred

–          In a very hot griddle, pour a tspn of oil and roast the tomatoes till they are charred. I left them to char quite well, but you can take them out earlier if you like.

–          A lot of juices would be left in the pan after the tomatoes are removed; add mustard to these juices, cook for about 20 seconds, and add red wine vinegar. Cook for another 20 seconds, and pour the dressing over the charred tomatoes.

–          Combine the roasted beans and tomatoes, season, and dress with lots of mint; serve warm 

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