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How to make Roast cherry tomato and white bean salad

Yield = 6
Prep 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.