Name: Tomato and white bean puree salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 80 gram ciabatta bread, torn; 200 gram canned cannellini beans, rinsed, drained; 1 clove garlic, crushed; 2 teaspoon lemon juice; 2 teaspoon rice bran oil; 200 gram medley tomatoes, sliced; 3 teaspoon red wine vinegar; 2 tablespoon small fresh basil leaves

Tomato and white bean puree salad

Bright, colourful, tasty tomatoes with a lush white bean puree. Whip this up for your dinner party guests or as a light lunch. It's ideal for diabetics.

Serves 2

Prep

15M

Cook

10M

Total

25M

Ingredients

80 gram ciabatta bread, torn

200 gram canned cannellini beans, rinsed, drained

1 clove garlic, crushed

2 teaspoon lemon juice

2 teaspoon rice bran oil

200 gram medley tomatoes, sliced

3 teaspoon red wine vinegar

2 tablespoon small fresh basil leaves

Method

1.Preheat grill (broiler) to high. Place bread on an oven tray; grill for 1 minute or until browned lightly.

2.Blend or process beans, garlic, juice and oil until mixture is smooth. Season with pepper to taste.

3.Combine tomato, vinegar and two-thirds of the basil in a small bowl; toss gently to combine. Serve bean mixture topped with tomato salad and bread; sprinkle with remaining basil.

Depending on the brand of beans used, you may need to add 1 tablespoon water to reach the desired consistency.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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