Quick Brown Rice Salad with Green Beans, Feta, Slow-roasted Tomatoes and Crispy Prosciutto (gf)

I love the nubbly texture of the brown rice here paired with crispy beans, salty feta, prosciutto and sweet tomatoes.

1 punnet cherry tomatoes, halved

1 tablespoon olive oil

2 teaspoons balsamic vinegar

1 teaspoon caster sugar sea salt and freshly ground black pepper

1½ cups brown rice

80 grams prosciutto

400 grams green beans, ends trimmed

200 grams feta

4 cups cress leaves or salad greens

1 cup basil pesto

3 tablespoons lightly toasted sunflower seeds

3 tablespoons lightly toasted pumpkin seeds

BASIL PESTO

⅓ cup pine nuts ⅓ cup grated

Parmesan 1

large clove garlic

½ cup extra virgin olive oil

2½ cups basil leaves

sea salt and freshly ground black pepper

Line two oven trays with baking paper. Preheat the oven to 150°C.

Whisk the oil, vinegar, sugar and sea salt together in a large bowl and toss tomatoes through. Put tomatoes cut side up on one of the lined trays and bake for 1 hour or until slightly shrivelled and intensely flavoured.

Increase the oven temperature to 200°C.

Cook the rice according to packet instructions. While it is cooking bring a medium pot of water to boil and drop in the beans. Cook for 3 minutes then drain and refresh under cold running water.

Once the rice has cooked, drain well and cool for 10 minutes. While the rice is cooling, lay the prosciutto slices on the second prepared baking tray and bake for 5-10 minutes until crispy. Divide the rice between serving plates and top with green beans, crumbled feta, cress, prosciutto, tomatoes, pesto and toasted seeds. PESTO: Put all of the ingredients in a small food processor and whizz to combine. Store in a covered container in the fridge for up to 2 days. If you are wanting to maximise the bright green freshness, make just before serving. SERVES 6