Creamy white beans, roasted garlic, sun-dried tomatoes, fresh rosemary, spinach, and a lemon dressing. The Italian white bean salad that fills you completely.
Slice top off garlic head, drizzle with oil, wrap in foil. Roast 200°C for 40 minutes until soft and golden. Cool, then squeeze cloves out — they should be jammy and sweet.
Mash roasted garlic into a paste with lemon juice, olive oil, and rosemary. Season generously — roasted garlic is sweet, not sharp.
Drain and rinse beans. Warm gently in a pan with the garlic dressing. They absorb it better when warm.
Toss warm beans with sun-dried tomatoes and spinach. The spinach wilts slightly in the warmth. Top with Pecorino shavings and lemon zest.