Ingredients:
75ml extra virgin olive oil
125ml/ 15g fresh basil leaves
300g cherry tomatoes, halved
400g can mixed beans, drained and rinsed
Sea salt and freshly ground black pepper
Method:
Reserve 1/3 of the basil leaves for garnish, then tea the
remainder into pieces. Pour the olive oil into a small pan, add the torn basil
and heat over gentle heat for 1 minute until the basil sizzles and begins to
colour.
Place the halved cherry tomatoes and beans in a bowl.
Pour in the basil oil and add a little salt and plenty of freshly ground black
pepper. Toss the salad together gently. Cover and leave to marinate at room
temperature for at least 30 minutes. Serve the salad garnished with the
remaining basil leaves.
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