This summery salad is inspired by a Tuscan delight, and it's one of our all-time favourite ways to use up tomatoes. Fresh, tangy and absolutely delicious!
<item-todo-done>3 tbsp apple cider vinegar<item-todo-done><item-todo-done>800g mixed tomatoes - the more variety, the better!<item-todo-done><item-todo-done>100g large green pitted olives<item-todo-done><item-todo-done>50g toasted pine nuts<item-todo-done><item-todo-done>1 handful of basil leaves<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done>6 garlic cloves<item-todo-done><item-todo-done>1 x 400g can of butter beans drained<item-todo-done><item-todo-done>1 loaf of sourdough bread<item-todo-done><item-todo-done>1 large banana shallot<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>50ml extra virgin olive oil<item-todo-done>
<item-todo-done>3 tbsp plant-based parmesan optional<item-todo-done><item-todo-done>30g basil leaves<item-todo-done><item-todo-done>100g toasted pine nuts<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> salt to taste<item-todo-done>
Preheat oven to 200℃, fan setting | Large baking tray | Large mixing bowl | Powerful blender