Roast tomato, butter bean and broccoli salad

Preheat the oven to 180 &degC.
Lightly oil a non-stick roasting pan.
Halve the plum tomatoes lengthwise and remove the seeds.
Place the tomatoes, cut side facing up, in the roasting pan.
Evenly scatter the crushed garlic and half the herbs over the tomatoes. Season with salt and freshly ground black pepper.
Drizzle half the remaining oil over the tomatoes and roast for one hour.
Rinse the butter beans under cold running water.
Add the broccoli florets and roast tomatoes.
Blend the remaining olive oil, herbs and lemon juice and season with salt and freshly ground black pepper.
Pour over salad and mix lightly. Serve with crusty bread.