1. Preheat oven to 180°C.
2. Add cherry tomatoes, basil and oil to a bowl, mix to coat in oil.
3. Pour onto a lined baking tray. Roast, uncovered, in preheated oven for 30-45 minutes or until tomatoes are shrivelled around sides but centres are soft.
4. Meanwhile, add beans to a saucepan of boiling water and boil for 2 1/2 minutes or until tender crisp. Refresh beans under cold running water and drain well.
5. Toss beans with roasted tomatoes and extra tomatoes, place into serving bowl.
6. Drizzle over the dressing and sprinkle with spring onion.

Dressing

1. Mix in a small bowl lemon zest, vinegar and oil