White bean & summer vegetable salad

Name: White bean & summer vegetable salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: En
Ingredients: 200 g dried white beans, soaked overnight in cold water; 1 bayleaf; 2 medium courgettes; 1/2 aubergine; About a dozen baby plum or cherry tomatoes; 3 garlic cloves; 100 ml basil oil; 25 ml lemon juice

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Main Dish

Very Easy

50 min

Ingredients

200 g dried white beans, soaked overnight in cold water
1 bayleaf
2 medium courgettes
1/2 aubergine
About a dozen baby plum or cherry tomatoes
3 garlic cloves
100 ml basil oil
25 ml lemon juice

Preparation

Preparation20 min

Cook time30 min

Drain and rinse the beans, then put them into a large pan with the bay leaf and plenty of cold water to cover.
Bring to the boil over a high flame, skim the inevitable froth, then simmer till the beans are tender. Add a generous teaspoon of salt and simmer for a few more minutes.
Meanwhile, halve the courgettes lengthwise, then cut into slices a little under a centimetre thick.
You want the pieces to cook fairly quickly and make for a nice mouthful with the cooked beans. Cut the aubergine into 3 or 4 lengthwise, depending on its size, then cut into similar sized chunks to the courgettes.
If small, leave the tomatoes whole. Flatten the unpeeled garlic with the blade of a knife. Put all the vegetables and garlic onto a flat, low sided baking tray and mix with a couple of tablespoons of the basil oil. Season.
Bake in a moderate/gas4/200F oven for about 15 minutes then stir. Bake for a further 10 minutes or so till the vegetables are softened and taking on colour but still nice and juicy.
Remove the tray from the oven and discard the garlic. Let the vegetables cool slightly till the beans are cooked. Drain the beans and wash with cold water for a minute.
Make a simple dressing with the rest of the oil, the lemon juice and salt and pepper. In a large bowl mix the vegetables, including any oil on the tray, with the beans and the dressing.