Borlotti Bean, Bocconcini and Rocket Salad

Preheat oven to 200°C. Place the grape tomatoes and garlic on an oven tray and lightly spray with olive oil spray. Bake for 30 minutes or until the tomatoes are soft and shrivelled.
In a large salad bowl combine the borlotti beans, bocconcini cheese, rocket and basil.
Once cooled slightly, add the roast tomatoes and any juices.
Drizzle with combined olive oil, vinegar and mashed roasted garlic. Toss the salad to combine and serve immediately.

If borlotti beans are not available, substitute other tinned legumes, such as cannellini beans or butter beans.
If cherry bocconcini is not available, use regular bocconcini cut into smaller pieces.

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