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Warm tomato salad with butter beans, tuna & fennel
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600g Pink Choice Tomatoes, sliced
3 tbsp olive oil
1 orange, 3 strips of pared zest, plus juice
3 cloves garlic, finely grated
2 tbsp capers, drained and roughly chopped
1 large fennel bulb
½ red onion
1 lemon, juice
200g jar or can tuna, drained
200g can butter beans, drained and rinsed
25g pack flat leaf parsley, leaves only, roughly chopped
1. Preheat the oven to 220°C, gas mark 7. In a roasting tin, toss the tomatoes with the olive oil, pared orange zest, garlic and capers. Season, then roast for 25-30 minutes until coloured and sticky.
2. Meanwhile, finely slice the fennel (reserving any fronds) and red onion, then submerge in a bowl of cold water with the juice of half the lemon.
3. Once the tomatoes are ready, toss through the tuna, butter beans, drained fennel and onion, and parsley along with the juice from
the remaining lemon and a squeeze of orange juice. Season and serve topped with the fennel fronds.
Typical values per serving:
2 of your 5 a day/gluten free
This recipe was first published in July 2020.