Lemon, White Bean & Herb Smash on Sourdough
Lunch · Mediterranean · Ready in 8 min · Serves 2
Tinned cannellini beans crushed with lemon, garlic and herbs, piled onto toasted sourdough. A vegan lunch that needs one pan lid and eight minutes.
Per serving
- Calories
- 422
- Protein
- 18 g
- Carbs
- 65 g
- Fat
- 10 g
- Fibre
- 10 g
Vitamins and minerals, % of a day’s needs
- Iron26%
- Vitamin D0%
- B120%
- Zinc15%
- Magnesium18%
- Omega-310%
- Folate14%
- Calcium20%
- Potassium15%
- Vitamin C28%
- Riboflavin8%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Cannellini beans (tinned)
- 140 g Sourdough bread
- 120 g Cherry tomatoes, halved
- 1 tbsp Olive oil
- 20 ml Lemon juice
- 8 g Garlic, crushed
- 12 g Fresh parsley, chopped
- 6 g Fresh mint, chopped
- 1 tsp Black pepper
Method
- 1
Toast the 140g of sourdough (four slices) in a toaster or under a medium grill until the surface is dry and firm enough to hold a topping without going soft.
- 2
Tip the 240g of drained cannellini beans into a bowl with 1 tbsp olive oil, 20ml lemon juice, 8g crushed garlic and 1 tsp black pepper, then crush with a fork until about half the beans have broken down and the rest are still whole.
- 3
Fold 12g chopped parsley and 6g chopped mint through the smash, keeping them off the heat so they stay green.
- 4
Spoon the smash over the toast and top with the 120g of halved cherry tomatoes.
