Warm Roasted Tomato & White Bean Salad with Crispy Sage

Ingredients

• 500 g cherry tomatoes on the vine
• 400 g tinned cannellini beans
• 15 fresh sage leaves
• 3 cloves garlic
• 5 tbsp olive oil
• 1 tbsp red wine vinegar
• 80 g rocket
• 0.5 tsp dried chilli flakes

Method

1. 1

   Preheat the oven to 200°C. Place the cherry tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with 2 tbsp olive oil, season and roast for 25 minutes until the tomatoes burst and caramelise.

2. 2

   Squeeze the roasted garlic from its skins and mash into the tomato juices on the tray. Stir in red wine vinegar and chilli flakes.

3. 3

   Drain and rinse the cannellini beans. Add to the tray and stir gently to coat in the tomato juices. Return to the oven for 5 minutes to warm through.

4. 4

   Heat remaining olive oil in a small pan over high heat. Fry the sage leaves for 30–40 seconds until crisp. Drain on kitchen paper.

5. 5

   Arrange rocket on a platter, spoon over the warm tomatoes and beans, top with crispy sage and serve.