20-minute tomato and butter bean traybake
SERVES 4 | PREP 2 MINS | COOK 18 MINS | EASY | V GF
2 tbsp light olive oil, plus extra for the dish
1 red onion, cut into 10 wedges
1 fennel bulb, cut lengthways into 1cm slices
2 tbsp red wine vinegar
600g jar of butter beans, drained
1 tbsp rose harissa paste
300g cherry tomatoes, halved
20 black olives, pitted
150g ball of mozzarella, torn in bite-sized chunks
½ small bunch of oregano
½ small bunch of basil crusty bread, to serve (optional)
GARLICKY VINAIGRETTE
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
½ lemon, juiced
½ tsp dijon mustard
½ tsp honey 1 garlic clove, finely grated
Heat the grill to high. Lightly oil a deep 30cm x 40cm roasting dish and, in it, toss the onion and fennel with the oil and vinegar to coat. Season with salt and pepper, and
