This recipe is ideal for using up any vegetables which require a breath of life. Roasting a combination of cherry tomatoes, fennel, courgette into a sweet caramelised mix makes them a worth topping for a simple blitz of tinned white beans spiked with roast garlic. Feed it with the very best extra virgin olive oil and char sourdough bread for dipping.
Serves 2 
40mins 350g cannellini beans
Small handful dill, finely chopped, to serve
For the roasted veg:
2 baby fennel, cut into chunky rounds
1 red onion, sliced into wedges
1 courgette, cut into rounds
500g cherry tomatoes, on the vine
5 tbsp olive oil
1 bulb garlic
Juice of half a lemon
For the sourdough toasts:
2 slices sourdough
Olive oil, to drizzle
Sea salt and freshly ground black pepper
12oz cannellini beans
Small handful dill, finely chopped, to serve
For the roasted veg:
2 baby fennel, cut into chunky rounds
1 red onion, sliced into wedges
1 courgette, cut into rounds
17.5oz cherry tomatoes, on the vine
5 tbsp olive oil
1 bulb garlic
Juice of half a lemon
For the sourdough toasts:
2 slices sourdough
Olive oil, to drizzle
Sea salt and freshly ground black pepper
