Tomato, coriancer and white bean salad

Tomato, coriander and white bean salad

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1

6:20 To Prep

1:00 To Cook

8 INGREDIENTS

CAPABLE COOKS DIFFICULTY

8 SERVINGS

5 AVG RATING (3 Members)

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Notebook:

Notebook: - December 2005 , Page 142
Recipe by Sophia Young

Photography by Ben Dearnley

• Ingredients
• Nutrition

• 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 (80ml) Colavita extra virgin olive oil
• 2 cups (400g) dried white beans, soaked in cold water overnight
• 1 1/2 tbs red wine vinegar

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• Method
• Related Recipes

1. Step 1
   Preheat oven to 150C.
2. 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 tbs oil then season to taste. Slow-roast tomatoes for 1 hour until tender and shrivelled. Cool.
3. Step 3
   Meanwhile, cook drained beans in a saucepan of boiling water over medium heat for 45 minutes or until tender. Drain.
4. Step 4
   Transfer beans to a bowl. Add vinegar, remaining oil, and cooled tomatoes. Toss gently to combine then season to taste.