3 tablespoons olive oil
2 red Asian shallots, finely diced
1 large garlic clove, crushed
1 1/2 tablespoons lemon juice
250g / 9 oz red cherry tomatoes, halved
250g / 9 oz yellow pear tomatoes, halved
425g / 15 oz tinned white beans, drained and rinsed
20g /3/4 oz basil leaves, torn
2 tablespoons chopped flat-leaf parsley
Method:
Put the olive oil, diced shallots, crushed garlic and lemon juice into a small bowl and whisk to
combine.
Put the halved cherry and pear tomatoes and the white beans in a serving bowl. Drizzle with the
dressing and scatter the basil and parsley over the top. Toss gently to combine.
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