Tomato, coriander and white bean salad

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How to make Tomato, coriander and white bean salad

  • Yield : 8
  • Prep Time : 6:20
  • Cook Time : 1:00
  • Total Time : 7:20

Ingredients

  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 500g cherry tomatoes, halved
  • 1 teaspoon caster sugar
  • 1 large garlic clove, very thinly sliced
  • 1/3 cup (80ml) Colavita extra virgin olive oil
  • 2 cups (400g) dried white beans, soaked in cold water overnight
  • 1 1/2 tablespoons red wine vinegar

Method

  • Step 1 Preheat oven to 150C.
  • Step 2 Using a mortar and pestle, crush fennel and coriander seeds coarsely. Place tomatoes, cut-side up, in a roasting pan. Scatter with seeds, sugar and garlic. Drizzle with 1 tablespoon oil then season to taste. Slow-roast tomatoes for 1 hour until tender and shrivelled. Cool.
  • Step 3 Meanwhile, cook drained beans in a saucepan of boiling water over medium heat for 45 minutes or until tender. Drain.
  • Step 4 Transfer beans to a bowl. Add vinegar, remaining oil, and cooled tomatoes. Toss gently to combine then season to taste.

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