for 4 people

Bean puree

1 tin	white beans (approx. 250 g), rinsed, drained
1 bunch	basil
¾ dl	water
1	organic lemon, use a little grated zest and 1 tbsp of juice
½ tsp	salt
a little	pepper

Cherry tomatoes

1 tbsp	olive oil
1	red onion, thinly sliced
200 g	different coloured cherry tomatoes, cut in half
2 tbsp	balsamic vinegar
¼ tsp	salt
a little	pepper

To serve

400 g	beefsteak tomatoes, cut into slices approx. 5 mm thick
40 g	caper berries, drained
2 sprig	basil, leaves torn off

How it's done

Bean puree

Place the beans in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Cherry tomatoes

Heat the oil in a non-stick frying pan. Add the onion, sauté for approx. 3 mins. Add the tomatoes, cook for approx. 2 mins. Remove the pan from the heat. Add the balsamic, mix, season.

To serve

Spread the bean puree on a platter, arrange tomato slices on top. Top with capers, basil, and cherry tomatoes.

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