Ingredients

  • 4 ripe tomatoes
  • 2 x 400g cans cannellini beans (drained and rinsed)
  • 2 cloves garlic (finely chopped)
  • 2/3 cup mint leaves (torn)
  • 2 tbs extra virgin olive oil
  • 1 tbs red wine vinegar

Directions

  1. Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
  2. Remove skins and coarsely chop. Place in a large bowl with 2 x 400g cans cannellini beans (drained and rinsed), 2 cloves garlic (finely chopped), 2/3 cup mint leaves (torn), 2 tbsp extra virgin olive oil and 1 tbsp red wine vinegar.
  3. Season with sea salt and cracked black pepper and toss gently to combine.
    Serve with chargrilled T-bone steaks.