ROASTED PEPPER, CAPER & CANNELLINI TOAST
This super quick recipe is my go-to when I haven't got much in the house. I love to make a double portion and eat it for lunch all throughout the week!
Ingredients
- 400 g can cannellini beans drained & rinsed
- 10 g parsley finely chopped
- 100 g roasted red peppers (from a jar) finely chopped
- 2 tbsp capers roughly chopped
- to serve: crusty sourdough, plant-based butter
DRESSING
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove grated
- 1 tsp dried oregano
- sea salt & freshly ground black pepper
Instructions
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Combine the cannellini beans, parsley, roasted red peppers and capers in a mixing bowl.
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In a smaller bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, oregano and a good pinch of salt and black pepper. Taste and adjust the seasoning, if needed.
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Pour the dressing over the cannellini bean mixture and give everything a good stir. Let the mixture rest for 10 minutes, or as long as you have.
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When you are ready to serve, toast your sourdough however you like it. Butter generously, then spoon the cannellini bean mixture over top. Finish with a good crack of black pepper.
Love super quick lunch recipes like this? Try my Crushed Peas On Toast.
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