Smashed Pesto Cannellini Beans On Toast
Made with store cupboard staples, this quick and easy lunch takes minutes to make. The cannellini beans go really creamy when you mash them, and they soak up all the flavour of the pesto. It’s not a looker, but it tastes so good.
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1 x 400g tin of cannellini beans
2 tbsp of green pesto
Juice of ½ lemon
2 slices of sourdough bread
½ tsp of chilli (hot pepper) flakes (optional)
2 handfuls of rocket (arugula)
Olive oil, to serve
Rinse and drain the beans and pop them into a bowl. Lightly mash with a fork to get a chunky texture. Add the pesto, lemon juice and a little pinch of salt and mix together.
Toast the bread and place onto two serving plates. Divide the smashed cannellini beans between the slices of toast. Sprinkle over the chilli flakes, if using, and top with the rocket. Drizzle over the olive oil and serve immediately.
Fast Feasts: Quick, Easy Recipes with a Middle-Eastern Twist by John Gregory Smith is out now (Welbeck, £20 hardback)
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