Tomato Salad Duo Over Roasted Garlic Cannellini Bean Puree
This Tomato Salad offers irresistible flavour, includes a variety of textures, and delivers an uber satisfying crunch. It makes entertaining effortless and is suitable for vegans, vegetarians and those looking for an substantial and interesting meat-free meal. The confit style tomatoes provide a gooey, jammy consistency, countered by the slight tartness of fresh tomatoes.
It’s a dish that forms part of my 2 ways 2 days approach to versatile, interesting, and yummy food, without having to eat the same thing 2 days in a row. It’s also a great way to save time and cut down on wastage!
The backbone of this recipe is the versatile, hands-off tomato and chilli confit. This dish alone serves 4, but if you are a two-person household you can mix it up by making this delicious high-protein salad one evening, and turn the remaining tomato confit into a deliciously saucy confit tomato pasta. No need to eat the same meal two days in a row.
Two Mato Tomato Salad
I know. I’ll see myself out.
But before I go, let’s talk about the tomatoes…
In this tomato salad recipe, we make a deliciously spicy confit with cherry tomatoes and roasted garlic, while also adding fresh tomatoes. That way you get to enjoy the best of both worlds – sweet, soft and gooey, jammy tomatoes and slightly acidic, firm and tart fresh tomatoes.
Bean There, Done That
Cannellini beans, from Italy, are commonly known as white kidney beans. They have a creamy texture and a mild, earthy, nutty taste. They’re also fat free and an excellent source of fibre, folate, iron, and magnesium – but it’s their protein content that makes everyone sit up and take notice. A ¼ cup serving of cannellini beans packs a powerful punch with a whopping 11 grams of protein.
We’ll be roasting some beans with garlic and grains to provide a delicious golden crunch, and blending the rest with some confit garlic to form a smooth, creamy bean puree.
Play It Again…
This dish serves four – but if you’re a 2-person family, then relax. You’re not going to have to eat the same tomato salad for two days in a row.
Simply divide the tomato confit into two portions and use half for the tomato salad, then use the other half tomorrow for this Cherry Tomato Pasta with Spicy Confit Tomato & Chilli Spaghetti.
Isn’t it time you’re recognised for your genius and prowess in the kitchen?
Easy, Effortless Entertaining
I like to work smart, and when it comes to entertaining, I prefer sitting around a table with good friends, enjoying easy conversation and a delicious, satisfying meal. So, it makes sense to whip up great food that doesn’t require hours of prep when you’d rather be socialising. That’s what makes this tomato salad recipe an absolute win, especially when it comes to mid-week entertaining.
Spread The Love
Did you try out this easy Tomato Salad Duo Over Roasted Garlic Cannellini Bean Puree?
If so, we’d love to hear about it. Please leave us a comment – tell us what you liked, and we’d really appreciate it if you could leave us a rating.
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And you can also watch the recipe video!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free provided you use gluten-free grains.
Can I make this vegan?
This dish is vegan – enjoy!
What else can I use the tomato confit for?
Use half for this recipe and the other half for this Cherry Tomato Pasta with Spicy Confit Tomato & Chilli Spaghetti.
Can I leave out the chilli?
If you want to dial down the heat, it’s okay to omit the chilli.
Tomato Salad Duo Over Roasted Garlic Cannellini Bean Puree
- Total Time: 1 hour 7 minutes
- Yield: 4
- Diet: Vegan
Description
This Tomato Salad offers irresistible flavour, includes a variety of textures, and delivers an uber satisfying crunch. It makes entertaining effortless and is suitable for vegans, vegetarians and those looking for an appealing meat-free meal. The confit style tomatoes provide a gooey, jammy consistency, countered by the slight tartness of fresh tomatoes.
Ingredients
For the confit tomatoes
- 500g Cherry tomatoes
- 4–6 cloves roasted garlic
- 1 white onion
- 2 chillies
- 1 tsp chilli flakes (optional)
- 200–300ml extra virgin olive oil
Tomato Confit Salad
- 400g Tomatoes, cut into bite sized pieces
- 1 red onion, sliced thinly
- 1 lime
- 4g chives, chopped
- 250g pre-cooked grains (brown rice/barley/millet/quinoa)
Cannellini Bean Puree
- 1 Large jar (or 2 tins) Cannellini beans or white beans, drained and rinsed
Instructions
- Thinly slice the white onion and distribute an even layer in your roasting dish. Nestle the whole cherry tomatoes and garlic cloves on top of the onion.
- Halve the chillis and remove the seeds, slice finely and then scatter over the dish along with the chilli flakes.
- Pour the olive oil over the tomatoes until they are mostly submerged. (it’s fine if a few peek out a little, as they will soften and sink once they begin to cook).
- Agitate the ingredients until the chilli and garlic are all completely submerged.
- Place the roasting dish into the air fryer basket. Close the drawer, and select roast.
- Set the temperature to 145C and the time to 45 minutes.
- Once cooked, the tomatoes can be used in the recipe below, or to make this pasta.
- While the tomatoes confit, make the lime pickled red onion.
- Thinly slice the red onion, place it into a bowl and squeeze over the juice of 1 lime. Season the onions with salt and pepper to taste, toss and set aside to pickle.
- Toss occasionally to coat the onions in lime juice.
- Once the tomato chilli confit is cooked, remove it from the air fryer basket.
- Rinse the beans, reserving about ⅓ of a cup for roasting. In a roasting tray, place the white beans and the pre-cooked grains.
- Drizzle some of the confit tomato oil over the beans and grains, and place into the air fryer.
- Select air fry, set the temp to 190C, and roast for 12 minutes, turning when prompted, or until the beans and grains are crisp and golden.
- Remove 2-3 cloves of garlic from the confit along with most of the confit onion.
- Blend this with the bulk of the white beans, and 1-2 Tbsp of the confit tomato juices until the beans form a fine puree. Season with salt and pepper.
- Drain the chillies, remaining garlic and onions, and tomato confit from the oil.
- Reserve the oil for dressings, drizzling over roasted veggies, or as a dip for bread.
- Toss the confit veg with the fresh tomatoes, chopped chives, and pickled red onions along with their lime pickling liquid. Season to taste with salt and pepper.
- Spoon the white bean puree between your plates.
- Make an indent, and then top with your crispy beans and grains.
- Finally, spoon the tomatoes over the grains, and garnish with fresh chives.
Serve immediately and enjoy!.
- Prep Time: 10 min
- Cook Time: 57 min
- Category: Mains
- Method: Roast
