Slow Roasted Tomato + White Bean Caprese Salad
Slow Roasted Tom + White Bean Caprese Salad
500g cherry tomatoes
2 balls of good quality mozzarella, room temperature, torn into large pieces
4 sprigs of thyme, leaves picked
4 garlic cloves, peeled and bashed
2 tablespoons of extra virgin olive oil
200g of frozen peas
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
75 ml olive oil
1/2 tbsp of flaky sea salt
50g of basil leaves
1 clove of garlic
For the basil pistou (you can use pesto if you're feeling lazy!)
For the tomatoes
Preheat oven to 170°c. Toss tomatoes, thyme, garlic, and oil on a lined baking tray and season with salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
For the peas
Blanch the peas:
Put a pan of salted water on and bring to boiling point. Add the peas and cook for 2 minutes. Run immediately under cold water or put in ice bath.
For the Basil Pistou
Pick leaves from stems and blanche by dropping in boiling water and immediately straining and shocking in a bowl of ice and water.
Remove basil from ice water and gently squeeze water. Don't crush basil, it's a tender leaf. Set aside
In a pestle and mortar (or in food processor) pulse basil, salt, garlic and 50ml of olive oil until you have a loose paste.
Check consistency and drizzle up to 25ml more olive oil. Taste for seasoning and adjust if necessary.
Mix ingredients and drizzle with basil pistou, check seasoning and serve!
This recipe was inspired by Ankiet's dish here.