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Chantelle Nicholson's Vegan Recipe for Harissa-Marinated Tomatoes with Butter Beans and Herb Relish
Ingredients
  • 400g baby plum or cherry tomatoes
  • Salt
  • 1 x 400g tin butter beans, undrained
  • subheading: For the marinade:
  • 2 tbsp harissa paste
  • 1 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 75ml olive oil
  • subheading: For the herb relish:
  • ½ bunch coriander, including stalks, roughly chopped
  • ½ bunch parsley, including stalks, roughly chopped
  • 2 small gherkins, finely chopped
  • ½ green chilli, finely chopped
  • 1 tsp apple cider vinegar
  • 100g rapeseed oil
  • ½ tsp brown sugar
  • subheading: To serve:
  • Lettuce leaves, or toast or flatbreads
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