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Tomato Salad Duo with Cannellini Bean Puree

Tomato Salad Duo Over Roasted Garlic Cannellini Bean Puree

  • Author: Jess Bunn
  • Total Time: 1 hour 7 minutes
  • Yield: 4
  • Diet: Vegan


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.



For the confit tomatoes 

  • 500g Cherry tomatoes
  • 46 cloves roasted garlic
  • 1 white onion
  • 2 chillies
  • 1 tsp chilli flakes (optional)
  • 200300ml 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


  1. 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.
  2. Halve the chillis and remove the seeds,  slice finely and then scatter over the dish along with the chilli flakes.
  3. 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).
  4. Agitate the ingredients until the chilli and garlic are all completely submerged.
  5. Place the roasting dish into the air fryer basket. Close the drawer, and select roast.
  6. Set the temperature to 145C and the time to 45 minutes.
  7. Once cooked, the tomatoes can be used in the recipe below, or to make this pasta.
  8. While the tomatoes confit, make the lime pickled red onion.
  9. 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.
  10. Toss occasionally to coat the onions in lime juice.
  11. Once the tomato chilli confit is cooked, remove it from the air fryer basket.
  12. Rinse the beans, reserving about ⅓ of a cup for roasting. In a roasting tray, place the white beans and the pre-cooked grains.
  13. Drizzle some of the confit tomato oil over the beans and grains, and place into the air fryer.
  14. 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.
  15. Remove 2-3 cloves of garlic from the confit along with most of the confit onion.
  16. 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.
  17. Drain the chillies, remaining garlic and onions, and tomato confit from the oil.
  18. Reserve the oil for dressings, drizzling over roasted veggies, or as a dip for bread.
  19. 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.
  20. Spoon the white bean puree between your plates.
  21. Make an indent, and then top with your crispy beans and grains.
  22. 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

Keywords: Tomato Salad

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