step by step guide to prepare favorite White bean & tomato salad with warm basil dressing

Method

• Step 1
  Place the beans in a large bowl. Cover generously with cold water. Cover and leave to soak overnight. Drain, discard the water and rinse the beans.
• Step 2
  Place the beans in a medium saucepan, cover with plenty of cold water, and bring to the boil over high heat. Boil rapidly, partially covered, for 10 minutes. Reduce heat to medium and simmer, covered, for 30-40 minutes or until tender. Drain and set aside.
• Step 3
  Meanwhile, preheat oven to 180�C. Line 2 baking trays with non-stick baking paper.
• Step 4
  Cut each tomato into 8 wedges and arrange on a 1 tray. Place the whole capsicum on the other tray. Brush the capsicum with a little of the olive oil. Drizzle the remaining olive oil over the tomatoes. Sprinkle salt, pepper and the sugar over the tomatoes. Roast in preheated oven, turning capsicum occasionally, for 30 minutes or until the capsicum skin is evenly blistered and the tomatoes are soft and slightly wrinkled.
• Step 5
  Transfer the capsicum to a sealed plastic bag and stand for 10 minutes (this helps lift the skin). Peel the capsicum and discard the skin. Cut into quarters and deseed. Slice the flesh into 1cm-thick strips.
• Step 6
  To make the dressing, place the olive oil, vinegar and mustard in a small saucepan and whisk until combined. Heat over medium-low heat for 1-2 minutes or until just warmed through. Stir through the basil and season with salt and pepper.
• Step 7
  Combine the beans and 1/2 the dressing in a small bowl and mix gently. Place the rocket on a large platter or individual plates. Top with the tomatoes, capsicum and beans. Drizzle with the remaining dressing and serve.