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Cannellini Beans & Roasted Vegetable Salad

Garlic Dressing:
1 large clove garlic, crushed 
1/2 cup extra virgin olive oil

Salad:
cups French bread cubes
250g tub cherry tomatoes, halved
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
125g each: green beans, asparagus, trimmed and halved crosswise
3 tablespoons each: balsamic vinegar (preferably white), capers
400g can cannellini beans, rinsed and drained
500g fresh mozzarella, cut into 1cm dice
3/4 cup basil leaves

Preheat the oven to 220°C.

To make the dressing, place the garlic in a small bowl. Gradually whisk in the olive oil, until well combined.

Place the bread cubes in a large bowl and drizzle with 3 tablespoons of the garlic dressing. Toss to combine. Arrange in a large, shallow roasting pan. Bake, stirring once or twice, until golden, about 10-12 minutes. Remove and cool.

Gently toss the tomatoes with 1 tablespoon of the olive oil and the salt and pepper. 
Arrange at one end of the large, shallow roasting pan. Toss the green beans and asparagus with the remaining 2 tablespoons of oil and the salt and pepper. Arrange in a single layer at the other end of the roasting pan. Roast until the tomatoes are tender but not falling apart and the greens are just tender and browned in spots, about 12-16 minutes. Cool.

Meanwhile, add the vinegar to the remaining garlic dressing. Drain, rinse and pat dry the capers. Add to the dressing along with salt and pepper. Whisk to combine well.

Place the green beans, asparagus, tomatoes, bread cubes, cannelloni beans, mozzarella and basil in a large bowl. Drizzle with the dressing and gently combine. Stand for 10-15 minutes at room temperature to allow the flavours to develop.

Serves 6 as a starter or 4 as a main.