Giant white beans, sweet & sour onions

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READY IN: 20 MINS

INGREDIENTS‭:‬

Giant white beans

Sweet and sour olives

Pecorino

Rocket

Cherry tomatoes

Red onions

 

YOU’LL NEED‭:‬ Medium frying pan, colander or sieve, chopping board, baking tray, knife, peeler

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS‭:‬ Dairy, garlic, onion

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Preheat the oven to 200C fan forced

2. Prepare the vegetables Wash the vegetables. Thickly slice the onions into rounds. Using a peeler make long strips of the cheese. Halve a few of the cherry tomatoes

3. Cook the tomatoes Add the remaining tomatoes to a baking tray. Spoon some of the olives and garlic from the sweet and sour olives, with a little of the sweet and sour liquid over the tomatoes. Cook for 5 minutes or until the tomatoes are blistered.

4. Cook the sweet and sour onions and giant beans: Meanwhile, heat a splash of oil in a medium frying pan over medium heat. Cook the onions, stirring occasionally, for 10 minutes or until softened. Add the remaining olives and sauce. Cook a further couple of minutes or until the sauce is reduced. Remove from the pan. Add the giant beans to the (unwashed) pan. Cook for 5 minutes, stirring, until the beans are heated through.

5. Make the salad: Combine most of the rocket and shaved pecorino into a bowl.

6. To serve: Spoon the giant beans onto a serving platter with the warmed olives and garlic, and the remaining rocket. Serve with the rocket, shaved pecorino and blistered tomato salad and the sweet and sour onions.

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