White bean, avocado & capsicum salad

SERVES 4 -6 PREP + COOK TIME 2 HOURS

400g heirloom cherry tomatoes

175g mini vine sweet capsicums

½ cup (125ml) extra virgin olive oil, plus extra to drizzle

1 bunch (350g) watercress

3 medium (750g) avocados

2 x 400g cans butter beans, rinsed and drained

⅓ cup (80ml) red wine vinegar

1 tablespoon each finely chopped parsley and dill

1 Preheat oven to 150°C (130°C fanforced). Line a large oven tray with foil; cover with a wire rack.

2 Cut tomatoes in half; place cut-side up on the wire rack, then season. Roast for 1 hour 15 minutes or until tomatoes are dehydrated and slightly golden.

3 Meanwhile, halve the capsicums; remove seeds and membrane. Place on an oven tray; drizzle with 1 tablespoon of the olive oil. Roast for 30 minutes or until soft.

4 Pick sprigs from watercress; discard large woody stems. You should have about 3 cups sprigs.

5 Cut avocado into thick slices. Place beans, the watercress, roasted tomatoes, capsicum and sliced avocado on a serving platter.

6 Combine the oil, vinegar, parsley and dill in a screw-top jar. Season with salt and freshly ground black pepper and shake to combine. Just before serving drizzle over the salad.

Not suitable to freeze.