If using dried cannelleni beans, soak them overnight then drain and place in a big pot of cold water. Cook for about 40 minutes or until beans are tender and completely cooked through. Drain and transfer to a serving bowl.
Preheat oven to 200C. Place the broccolini on a small roasting tray and drizzle with olive oil. Cook for about 15 minutes. Transfer to a board and roughly chop.
To the bowl of cooked beans, add 1/2 tub Fresh Fodder Mediterranean Tapenade, the almonds and dill and gently stir to combine. Add in the broccolini, stir again and serve.