Warm Herby White Bean Salad

Serves 2 | 35 minutes

1. Preheat BBQ over medium-high heat (400°F).
2. Slice the red pepper in half and discard the seeds. Lightly brush with oil and place on grill. Cook for 6 minutes or until lightly charred, flipping once. Set aside.
3. Finely dice the white onion and garlic. Chop the tomatoes in half. Roughly chop the rosemary.
4. Heat 1–2 tsp of oil in a large skillet over medium heat. Add the onion and garlic and cook until lightly browned. Stir in the tomatoes and rosemary and continue cooking for 10 minutes.
5. Once slightly cooked, slice the grilled red pepper into thinner pieces. Drain and rinse the beans. Add red pepper and beans to the tomato mixture and continue cooking for 10 minutes. Add salt and pepper to taste.
6. Make the lemon sauce. Whisk lemon zest, lemon juice and maple syrup together in a small bowl. Set aside.
7. Stir in the lemon sauce. Serve immediately. Serve with crusty bread or eat on its own. This dish is best served warm; reheat any leftovers over low heat before serving.