Roasted Tomato and Cannellini Bean Yogurt Platter
Ingredients: Garlic cloves, Cherry tomatoes, Dried oregano, Salt, Black pepper · 40 min cook time · 450kcal · ~₩16,900
Ingredients
3cloves Garlic cloves, 500g Cherry tomatoes, 1tsp Dried oregano, 0.5tsp Salt, 0.25tsp Black pepper, 4tbsp Olive oil, 2cans Canned cannellini beans, 1cup Plain yogurt, 2tbsp Tahini, 1lemon Lemon zest, 1tbsp Lemon juice, 0.5tsp Cumin, 0.5tsp Chili flakes, 100g Arugula
Instructions
1. Slice three fat garlic cloves.
2. Combine cherry tomatoes and sliced garlic in a baking dish. Season with oregano, salt, pepper, and olive oil. Mix well.
3. Drain and rinse two cans of cannellini beans. Place them on a baking sheet. Season with oregano, salt, pepper, and olive oil. Mix well.
4. Roast the tomatoes and cannellini beans in the oven for about 25 minutes until the tomatoes are juicy and the beans are slightly crispy.
5. While the tomatoes and beans are roasting, prepare the tahini yogurt sauce. In a bowl, combine plain yogurt, tahini, lemon zest, lemon juice, minced garlic, cumin, chili flakes, salt, and pepper. Mix until smooth and creamy.
6. Spread the tahini yogurt sauce on a serving platter.
7. Top the yogurt with the roasted cannellini beans and cherry tomatoes.
8. Add a generous amount of fresh arugula on top. Drizzle with the sweet, garlicky juices left in the pan from roasting the tomatoes.
9. Serve immediately with pita bread or your favorite flatbread.
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