Name: Tomato, coriander and white bean salad
Prep time: 380 min
Cook time: 60 min
Total time: 440 min
Yield: 1
Ingredients: 1 tsp fennel seeds; 1 tsp coriander seeds; 500g cherry tomatoes, halved; 5.00 gm caster sugar; 1 large garlic clove, very thinly sliced; 80ml olive oil; 400g bean; 30.00 ml red wine vinegar

Tomato, coriander and white bean salad

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Prep Time:
380 minutes

Cook Time:
60 minutes

Total Time:
440 minutes

Flavorful bean salad with a kick.

Ingredients:

1 tsp fennel seeds
1 tsp coriander seeds
500g cherry tomatoes, halved
5.00 gm caster sugar
1 large garlic clove, very thinly sliced
80ml olive oil
400g bean
30.00 ml red wine vinegar

Instructions:

Preheat your oven to 150 degrees Celsius.
Gently crush fennel and coriander seeds using a mortar and pestle. Arrange tomatoes, cut-side up, in a roasting pan. Sprinkle with the crushed seeds, sugar, and garlic. Drizzle with 1 tablespoon of oil and season to taste. Roast tomatoes at a low temperature for 1 hour until soft and wrinkled. Allow to cool before serving.
Simmer the drained beans in a saucepan of boiling water over medium heat for 45 minutes, or until they are tender. Once cooked, drain the beans.
Place the beans in a bowl and combine with vinegar, remaining oil, and cooled tomatoes. Gently toss everything together and season to taste.

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