Warm Antipasti Bean and Vegetable Medley
Ingredients
- 1 tbsp black olives
- 1 tin of butterbeans
- 1/2 a white onion
- 4 cloves of garlic
- 60g grilled artichokes
- 60g sundried tomatoes
- A large handful of kale
- 1 tbsp chopped parsley
- 1 tbsp capers
- 200ml white wine
Preparation
Preheat the oven to 190°C.
Slice the onion into half moons and chop the garlic.
Slice the olives in half and roughly chop the sundried tomatoes and artichoke.
De-stalk the kale and place it in a roasting tin, drizzle with olive oil, salt and pepper.
Roast for about 5-7 minutes until crisp.
Remove from oven and set aside.
Heat some oil in a large saucepan and sauté the onions until just browning.
Add the garlic and continue to cook for a minute.
Pour in the wine and let the alcohol sizzle off.
Add in the beans with their water and then add all the artichoke, olives and sun-dried tomatoes.
Allow all the flavors to amalgamate for about 5-10 minutes and then stir in the kale at the last minute before serving.
Mop up with bread.
