2 cups (280 g) red and yellow cherry tomatoes

1 shallot, thinly sliced

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

1 can (19 oz/540 ml) white beans, rinsed and drained

Preheat the grill, setting the burners to high.

Layer two large sheets of foil one on top of the other. Place the tomatoes, shallot and garlic in the centre of the foil. Drizzle with the oil. Cover with the white beans. Season with salt and pepper. Close to seal the foil tightly.

Place the foil packet on the grill. Close the lid and cook for 15 minutes or until the tomatoes have burst.

Remove from the grill. Open the foil packet and gently toss the bean mixture. Delicious with grilled beef tenderloin with olives and chorizo (see recipe).

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