A mix of garlic, chilli, parsley and smashed cannellini beans top these no-cook tartines along with feta and tomatoes. They're quick and easy, and healthy, too
Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: Per serving
- kcal360
- fat15g
- saturates2g
- carbs34g
- sugars4g
- fibre12g
- protein16g
- salt0.7g
Ingredients
- 400g can cannellini beans, drained and rinsed
- 2 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large lemon, zested and juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 small garlic clove, finely grated
- 1 small red chilli, deseeded and finely chopped
- 1⁄2 small bunch parsley, finely chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 8 cherry tomatoes, halved
- 2 slices sourdough
Sourdough
sow–er-dohSourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
- 15g feta, crumbled
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 50g rocket
Rocket
roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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