ROASTED TOMATO AND CANNELLINI BEAN SALAD We used dried cannellini beans but you can substitute four 300 g cans of any type of white beans, drained and rinsed, in this recipe. 2 cups dried cannellini beans 6 large egg tomatoes, quartered 1/3 cup olive oil 1/2 teaspoon cracked black pepper 1 tablespoon finely grated lemon rind 1/4 cup while fresh basil leaves 1 3/4 cups black seeded olives, halved 1 clove garlic, crushed 1/3 cup lemon juice 1 teaspoon sugar

Cover beans with cold water in large bowl; soak overnight, drain.

Cook beans in large pan of boiling water, uncovered, about 45 minutes or until tender; drain, cool.

Meanwhile, place tomato in large baking dish; drizzle with half of the oil, sprinkle with pepper. Bake, uncovered, in very hot oven about 30 minutes or until soft.

Place beans and tomato in large bowl with rind, basil, olives and remaining ingredients; toss gently to combine.

Serves 8.

[Salads: Simple, Fast and Fresh, The Autralian Women's Weekly Cookbooks]