Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
This recipe is perfect when you have a bunch of tomatoes that have been in the fridge just a little too long. Roasting them brings out their sweetness which pairs will with the garlicy beans. And don’t forget the bread!
Cannellini beans with capers, mint and roasted cherry tomatoes
Serves 2
Ingredients
- 400g tin cannellini beans
- 3 tbsp capers
- 500g cherry tomatoes (on the vine)
- 1 tbsp honey (use agave if you want to make this dish vegan)
- Salt and pepper
- Large handful mint or basil
Dressing
- 1 tsp Dijon mustard
- 2 tbsp white wine vinegar
- Salt and pepper
- 7 tbsp extra virgin olive oil
- 1 red chilli, deseeded and finely chopped
- 1 clove garlic, minced
- 1 lemon, juice and zest
- Handful parsley, finely chopped
Method
- Make the dressing by whisking all the ingredients together.
- Mix the beans with the capers and add the dressing.
- Mix well and leave them to marinate for at least 30 mins, up to 4 hours.
- Preheat the oven to 200°C.
- Place the cherry tomatoes on a baking tray lined with baking paper.
- Drizzle with honey and a good lug of olive oil.
- Season with salt and pepper.
- Roast in the oven for 15 mins until the tomatoes start to burst open but still hold their shape.
- Place the cannellini beans on a serving plate and place the roasted tomatoes (still on the vine) on top.
- Tear the mint or basil leaves and place on top.
- Serve with lots of crusty Maltese bread.