White bean, avocado and capsicum salad

SERVES 4 PREP + COOK TIME 2 HOURS 30 MINUTES

FIVE INGREDIENTS

375g dried white beans (see Test Kitchen tips)

400g heirloom cherry tomatoes

175g mini vine sweet capsicums

1 bunch (350g) watercress

3 medium (750g) avocados

STAPLES

salt and pepper extra virgin olive oil 1/3 cup (80ml) red wine vinegar 1 Preheat oven to 150°C (130°C fan-forced). Line a large oven tray with foil; cover with a wire rack. 2 Place dried beans in a medium saucepan with enough water to cover by 5cm. Bring to the boil over high heat; boil for 5 minutes. Remove from heat. Cover; stand for 1 hour. 3 Meanwhile, cut tomatoes in half; place cut-side up on wire rack, then season. Roast for 1 1/4 hours, or until tomatoes are dehydrated and slightly golden. 4 Meanwhile, quarter capsicums; remove seeds and membrane. Place on an oven tray; drizzle with 1 tablespoon extra virgin olive oil; season. Roast for 30 minutes, or until soft. Cool, reserving any juices. 5 Drain and rinse beans. Return to pan with enough water to cover by 5cm; bring to boil. Reduce heat; simmer for 40 minutes, or until tender. Drain. Return to pan with 1/4 cup extra virgin olive oil and 1 tablespoon red wine vinegar; season. 6 Pick sprigs from watercress; discard large woody stems. You should have about 3 cups of sprigs. 7 For avocado hummus, coarsely chop 2 avocados; process with 1 cup cooled cooked beans, the reserved capsicum cooking juices, 2 tablespoons extra virgin olive oil and remaining vinegar until smooth. Season. 8 Cut the remaining avocado into slices. Place remaining beans, the watercress, roasted tomatoes, capsicum and the sliced avocado in a large bowl; toss gently to combine. 9 Spread avocado hummus on a large platter; top with salad. Drizzle with a little more olive oil before serving. Not suitable to freeze or microwave.