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Ingredients
- 60 ml (2 fl oz/1/4 cup) olive oil
- 2 red Asian shallots, finely diced
- 1 large garlic clove, crushed
- 1 1/2 tablespoons lemon juice
- 250 g (9 oz) red cherry tomatoes, halved
- 250 g (9 oz) yellow pear tomatoes, halved
- 425 g (15 oz) tin white beans, drained and rinsed
- a handful of basil leaves, torn
- 2 tablespoons chopped parsley
Method
1. Put the olive oil, shallot, garlic and lemon juice in a small bowl and whisk to make a dressing.
2. Place the tomatoes and beans in a serving bowl. Drizzle with the dressing and scatter the basil and parsley over the top. Gently toss together and serve.
