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White bean & tomato salad with warm basil dressing
White bean & tomato salad with warm basil dressing
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Ingredients:
  • 150g (2/3 cup) dried haricot beans
  • 6 vine-ripened tomatoes
  • 1 red capsicum
  • 45.50 gm olive oil
  • Salt & ground black pepper, to taste
  • 5.00 gm caster sugar
  • 1 bunch rocket, ends trimmed, washed, dried
  • 80mls (1/3 cup) extra virgin olive oil
  • 20.00 ml white wine vinegar
  • 5.90 gm Dijon mustard
  • 125.00 ml fresh basil leaves, shredded
Instructions:
  • Place the beans in a large bowl and cover them generously with cold water. Let them soak overnight. The next day, drain the water, discard, and rinse the beans.
  • In a medium saucepan, cover the beans with cold water and bring to a vigorous boil over high heat. Boil rapidly, partially covered, for 10 minutes. Reduce heat to medium, cover, and simmer for 30-40 minutes until tender. Drain and set aside.
  • Preheat your oven to 180°C. Prepare 2 baking trays by lining them with non-stick baking paper.
  • Cut each tomato into 8 wedges and lay them out on one tray. Put the whole capsicum on a separate tray. Brush the capsicum with a bit of olive oil, then drizzle the rest of the olive oil over the tomatoes. Season the tomatoes with salt, pepper, and sugar. Roast in a preheated oven, turning the capsicum occasionally, until the capsicum skin is evenly blistered and the tomatoes are soft and slightly wrinkled, about 30 minutes.
  • Place the capsicum in a sealed plastic bag and let sit for 10 minutes to loosen the skin. Peel and discard the skin, then quarter and deseed the capsicum. Slice the flesh into 1cm-thick strips.
  • For the dressing, combine olive oil, vinegar, and mustard in a small saucepan. Whisk together until well mixed. Heat gently over medium-low heat for 1-2 minutes until just warmed. Add basil and season with salt and pepper.
  • In a small bowl, gently toss the beans with half of the dressing. Arrange rocket on a large platter or individual plates. Top with tomatoes, capsicum, and beans. Drizzle with the remaining dressing before serving.

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