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.
- 15 mins preparation
- 10 mins cooking
- Serves 2
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Ingredients
Tomato and white bean puree salad
- 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
Tomato and white bean puree salad
- 1Preheat grill (broiler) to high. Place bread on an oven tray; grill for 1 minute or until browned lightly.
- 2Blend or process beans, garlic, juice and oil until mixture is smooth. Season with pepper to taste.
- 3Combine 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.
Notes
Depending on the brand of beans used, you may need to add 1 tablespoon water to reach the desired consistency.
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