Roast Cherry Tomato and White Bean Salad

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Roast Cherry Tomato and White Bean Salad

 

 

750 g cherry tomatoes, halved

1/4 cup olive oil

3 garlic cloves, chopped

1 tablespoon (4 tsp) rosemary leaves, chopped

two 400 g (14 oz) cans cannellini beans, drained, rinsed

1 red onion, thinly sliced

1/2 radicchio lettuce, leaves shredded

1/4cup balsamic vinegar

50 g (13/4 oz) vegan parmesan cheese

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a baking tray with non-stick baking paper. Place tomatoes, cut

side up, on baking tray. Combine 2 tablespoons (8 tsp) 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.

 

3. Add beans, onion and radicchio to tomatoes. Toss gently to combine.

 

4. Whisk vinegar, remaining 1 tablespoon (4 tsp) oil, remaining

rosemary and salt and pepper in a jug. Drizzle over salad. Toss gently

to combine. Top with parmesan and serve.

 

 

TIP: Raddichio is sometimes called Italian chicory. Its burgundy-red

leaves have a prominent white rib in the centre. Using a sharp knife,

trim either side of the rib to remove before shredding lettuce leaves.

 

 

Serves 6.