Serves 4
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For the toasts:

  1. In a large bowl, whisk together the oil, vinegar, lemon juice, honey, garlic, oregano, chilli flakes and some salt and pepper.
  2. Add the beans, red peppers and sun-dried tomatoes and stir to coat. Cover the bowl in cling film and place in the fridge for at least 30 minutes for the flavours to combine.
  3. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Brush both sides of the bread with olive oil and rub with the cut side of the garlic clove. Place on a baking tray and bake for 6-8 minutes until golden brown and crunchy.
  4. Serve the beans over the garlic toasts.

Note: Butter beans can be used as an alternative to cannellini, if you wish.

Nutrition Facts

Per Serving:  525kcals, 22.7g fat (3.4g saturated), 26.5g carbs (6.9g sugars), 7g protein, 5.4g fibre, 0.356g sodium

OPTIONAL EXTRAS: Add chopped fresh herbs, torn prosciutto or crumbled Feta to the bean mixture.

Gluten-freeDairy-freeVeganLunch & snacksCuisinesMediterraneanMake it HealthyVegetarian

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