
Cannellini bean crush on sourdough
https://www.coop.co.uk/recipes/cannellini-bean-crush-with-courgette-ribbons
This summery Italian-influenced dish makes a great informal lunch with friends, alfresco
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 29g
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Ingredients
- 2 x 400g cans Co-op cannellini beans, drained and rinsed
- 1/2 x 25g pack flat leaf parsley, roughly chopped
- 2 garlic cloves, 1 crushed, 1 halved
- Juice of 2 lemons, zest of 1
- Pinch smoked paprika
- 4 slices Co-op Irresistible white sourdough
- 1 1/2 tbsp Co-op extra virgin olive oil
- 1 courgette
- 1/2 tsp chilli flakes (optional)
Method
- In a large bowl, lightly crush the beans using a fork or masher
- Stir in half the parsley, the crushed garlic, lemon zest and half the juice, and a splash of water
- Add the smoked paprika and season
- Preheat the grill to medium-high
- Rub the bread all over with the cut side of the garlic
- Drizzle with 1/2 tbsp of the oil
- Grill for 2-3 mins to toast
- Peel the courgette into ribbons using a vegetable peeler and put them in a bowl
- Add the rest of the lemon juice and parsley, along with the chilli flakes, if using
- Drizzle over the remaining oil and season to taste, then toss to coat the courgette
- To serve, top the toasted sourdough with the crushed bean mixture, then the courgette ribbons