THE SPICE TRIO

ZESTY WHITE BEANS ON TOAST

“Top slices of ciabatta or sourdough with these marinated beans made using pantry ingredients. Make the dressing the day before and toss with the beans just before serving. If you’re giving bread a miss, fill lettuce ‘cups’ with the dressed beans instead.”

Serves 4 to 6 EASY GREAT VALUE Preparation: 15 minutes Cooking: 5 minutes

For the dressing:

bird’s-eye chillies 2, seeded
garlic 2 cloves
Woolworths roasted cherry tomatoes 90 g, drained
capers 2 T
anchovies 4 fillets
lemon 1, zested and juiced
Italian parsley 10 g, roughly chopped
olive oil 1 T
cannellini beans 1 x 400 g can, drained
ciabatta or sourdough 4–6 slices, toasted
salt, to taste
green peppercorns, crushed, to taste

To make the dressing, pound the chillies, garlic, cherry tomatoes, capers and anchovies in a mortar and pestle until the chillies and garlic have almost become a paste. Add the lemon zest and juice, parsley and olive oil. Adjust Toss the beans into the dressing and serve on the toast. Season with salt and green peppercorns.