Smashed cannellini bean tartine

cannellini beans feta fibre folate healthy sourdough bread summer tartines vegetarian vitamin c

Ingredients

400g can cannellini beans , drained and rinsed

2 tbsp rapeseed oil

1 large lemon , zested and juiced

1 small garlic clove , finely grated

1 small red chilli , deseeded and finely chopped

1⁄2 small bunch parsley , finely chopped

8 cherry tomatoes , halved

2 slices sourdough

15g feta , crumbled

50g rocket

Method

Put the beans, 1 tbsp of the oil, the lemon zest and juice and the garlic in a food processor and blitz to create a chunky texture. Transfer to a bowl and stir through the chilli, parsley and cherry tomatoes.

Lightly toast the bread and pile on the cannellini bean smash, scatter over the feta and drizzle with the remaining oil. Serve with the rocket on the side.