SALTED TOMATOES WITH TOMATO AND WHITE BEAN DIP
SERVES 4
450g cherry or other small tomatoes, halved or quartered
1 garlic clove, grated
Extra virgin olive oil
Handful of basil leaves, torn
Toasted sourdough or flatbread, to serve
FOR THE DIP (MAKES 2 CUPS)
150g cherry or other small tomatoes
2 garlic cloves, peeled
1-2 thyme or oregano sprigs, leaves picked (or ½ tsp dried oregano)
400g can cannellini beans, drained)
60g tahini
2-3 tbsp lemon juice
1 tsp harissa powder or paprika
1 Preheat oven to 200°C.
To make dip, place tomatoes on a small baking tray. Add garlic, thyme (or oregano) leaves, and a pinch of
