Preparation / Directions:
Prepare a charcoal fire.
In a bowl, lightly toss the tomatoes with 1 tablespoon of the olive oil. Season with salt and pepper.
Grill the tomato over hot coals until lightly colored but still firm. Or grill them. Set aside.
In a large bowl, combine the remaining 2 tablespoons olive oil, the anchovy fillets, and the roasted garlic.
Add the cooked white beans, red onions, capers, mint, and plenty of freshly ground black pepper. Toss to combine.
Serve the bean salad on the arugula leaves, surrounded by the grilled tomatoes.
Garnish with mint sprigs.
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