A fried mixture of garlic, onion and rosemary is the secret to the depth of flavour in this salad.
250g/9oz cherry tomatoes, cut in half
4 tbsp extra virgin olive oil
3 garlic cloves, chopped
2 medium red onions, finely chopped
2 tsp chopped fresh rosemary, plus extra sprig
2 x 400g cans cannellini beans, drained and rinsed
5 tbsp balsamic vinegar
50g/2oz parmesan, shaved
radicchio or rocket leaves, to serve
Preheat oven to fan 180C/conventional 200C/
gas 6. Put the tomato halves, cut-side-up, on a
baking sheet, drizzle with 1 tbsp of the oil and
sprinkle with a pinch each of salt and pepper.
Roast for 15 minutes, remove, then set aside.
Heat the remaining oil in a pan. Add the garlic,
half the onions, the chopped rosemary and salt
and pepper. Cook over a medium heat until soft.
Tip in the beans and vinegar, heat through, then
stir in the remaining onion. Serve topped with
the parmesan and roasted tomatoes and sprig of
rosemary, with radicchio or rocket on the side
223 kcalories, protein 11g, carbohydrate 21g,
fat 11g, saturated fat 3g, fibre 5g, added sugar none, salt 1.12