Smashed cannellini bean tartine
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Smashed cannellini bean tartine

By Esther Clark

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

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 360
  • fat 15g
  • saturates 2g
  • carbs 34g
  • sugars 4g
  • fibre 12g
  • protein 16g
  • salt 0.7g

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

  1. 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.

  2. 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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