RECIPE | Roasted tomato and black-eyed bean salad

Serves: 6-8

Difficulty: Easy

Time: 40 minutes

Ingredients:

500g rosa tomatoes

2 garlic cloves, chopped

2.5ml (½ tsp) dried red chilli flakes

30ml (2 tbsp) olive oil

Sea salt and black pepper, to taste

1 litre (4 cups) cooked black-eyed beans

5 spring onions, finely chopped

1 large handful fresh coriander, chopped

100 ml fresh lime juice

45ml (3 tbsp) olive oil

1 small red chilli, deseeded and finely chopped

Method:

1) Place the tomatoes, garlic, chilli flakes and olive oil on a large baking tray. Season well with sea salt and freshly ground black pepper and toss.

2) Roast in a preheated 220°C oven for 15-20 minutes until the tomatoes have softened.

3) Remove from the oven and set aside.

4) In a large bowl, combine the black-eyed beans, spring onions, coriander, lime juice, olive oil and red chilli.

5) Add the roasted tomatoes and season well with sea salt and freshly ground black pepper.

6) Mix well and serve at room temperature.

• Recipe and photograph from ‘Just So Easy!’ Easy cooking with grains and pulses' by AGT Foods.