Roast cherry tomato and white bean salad
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How to make Roast cherry tomato and white bean salad
Yield = 6Prep time: 0:20
Cook time: 0:10
Total time: 0:30
Ingredients
- 750g cherry tomatoes, halved
- 1/4 cup olive oil
- 3 garlic cloves, chopped
- 1 tablespoon rosemary leaves, chopped
- 2 x 400g cans cannellini beans, drained, rinsed
- 1 red onion, thinly sliced
- 1/2 radicchio lettuce (see note), leaves shredded
- 1/4 cup balsamic vinegar
- 50g parmesan cheese, shaved
Method
- Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place tomatoes, cut side up, on baking tray. Combine 2 tablespoons oil, garlic, half the rosemary and salt and pepper in a jug. Drizzle over tomatoes. Roast tomatoes for 10 to 12 minutes or until just tender. Transfer to a large bowl.
- Step 2 Add beans, onion and radicchio to tomatoes. Toss gently to combine.
- Step 3 Whisk vinegar, remaining 1 tablespoon oil, remaining rosemary and pepper in a jug. Drizzle over salad. Toss gently to combine. Top with parmesan and serve.
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