Cabana x Tart.. Saffron tomatoes and beans

We love this dish!


    500g mixed baby tomatoes

    3 garlic cloves, sliced

    3 tbsp olive oil

    Pinch of saffron

    1 tbsp white balsamic (or a white wine vinegar will do)

    Thyme, small bunch

    1 tsp soft brown sugar

    1 lemon


    1 shallot, thinly sliced

    2 garlic cloves, crushed

    Rosemary, small bunch chopped

    2 bay leaves

    1 glass of wine

    700g butter beans, cooked


    1 bunch parsley

    1 tbsp capers

    ½ lemon juice

    2 tbsp olive oil

    Salt and pepper


For the tomatoes:

Heat the oven to 200

Place the tomatoes on a baking tray and slice any in half that are on the bigger size.

Place the garlic, olive oil, saffron, vinegar, thyme and sugar in a bowl and season. Take a peeler and carefully peel off the rind and add to the mix then squeeze in the juice from the lemon. Drizzle the mixture over the tomatoes and place in the oven for about 30 minutes, until juicy and blistered (you want a bit of colour on the tomatoes). Take out and leave to cool slightly.


For the beans:

Heat a little olive oil in a pan and add the shallot and garlic and gently sauté, add in the rosemary and bay and cook for a further couple of minutes. Add in the white wine and leave to bubble for 2 mins or so then add the butter beans and coat with the shallot mixture, cook for a couple of minutes. Season.


For the parsley dressing:

Mix all the ingredients together