⅔ cup pearl couscous, uncooked
400 g cooked cannelini beans
⅔ cup edamame beans
400g cherry tomatoes
2 shallots
⅔ cup chopped kalamata olives
⅔ cup grated parmesan cheese
1 avocado
½ lemon, juice
1 tbsp white balsamic vinegar
Olive oil
Salt & pepper
2 big handfuls fresh basil
¼ cup toasted sunflower seeds 
⅓ cup olive oil

1. Set oven to 150°C. Halve the cherry tomatoes and place on a baking tray lined with baking paper. Drizzle with a little olive oil on top. Season with salt. Roast in oven for 1 hour.

2. Cook the pearl couscous according to the instructions on the packet. They should be soft with a slight bite. Set aside and let cool slightly.

3. Meanwhile, make the pesto. Add basil, olive oil, sunflower seeds and salt to a food processor. Pulse until you have a somewhat smooth pesto.

4. Add cannelini beans, edamame, chopped kalamata olives, finely chopped shallot and grated parmesan to a big bowl. Also add the cooked pearl couscous, roasted tomatoes and pesto. Fold to combine. Season with lemon juice, white balsamic vinegar, salt & pepper. Lastly, add the avocado, in cubes.

5. Serve while the salad is still warm.