Roast cherry tomato and white bean salad

Cooking Salads Roast cherry tomato and white bean salad

Pack this roast cherry tomato and white bean salad for lunch this week. Yum!

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.
  2. Add beans, onion and radicchio to tomatoes. Toss gently to combine.
  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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750g cherry tomatoes, halved
1/4 cup olive oil
3 garlic cloves, chopped
1 tbsp rosemary leaves, chopped
2 x 400g cans cannellini beans, drained, rinsed
1 red onion, thinly sliced
1/2 radicchio lettuce , leaves shredded
1/4 cup balsamic vinegar
50g parmesan cheese, shaved

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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