Tomato, coriander and white bean salad

This feisty bean salad is packed with loads of flavour.

Preheat oven to 150C.
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.
Meanwhile, cook drained beans in a saucepan of boiling water over medium heat for 45 minutes or until tender. Drain.
Transfer beans to a bowl. Add vinegar, remaining oil, and cooled tomatoes. Toss gently to combine then season to taste.

Source

1 tsp fennel seeds

1 tsp coriander seeds

500g cherry tomatoes, halved

1 tsp caster sugar

1 large garlic clove, very thinly sliced

1/3 cup Colavita extra virgin olive oil

2 cups dried white beans, soaked in cold water overnight

1 1/2 tbsp red wine vinegar

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