Lemony Butter Bean, Parsley & Feta Toasts

Serves 2 - 3

Ingredients

  • 1 tin butter beans (400g), drained and rinsed

  • 4 slices sourdough bread

  • 75g feta cheese

  • 1 lemon, juice and zest

  • 2 tbsp olive oil

  • 1 tsp Dijon mustard

  • A generous handful of fresh AdHerbs flat leaf parsley, finely chopped

  • Salt and freshly ground black pepper

  • Chilli flakes (optional)

Method

  1. Bean there, done that! Warm the butter beans in a small saucepan with a splash of water for 3–4 minutes, then drain.

  2. Get smashing. Add the beans to a bowl with the olive oil, lemon juice, zest and Dijon mustard. Roughly mash with a fork, leaving plenty of texture.

  3. Make it herby. Stir through most of the chopped AdHerbs flat leaf parsley and season with salt and pepper.

  4. Toast to that. Toast the sourdough until golden and crisp.

  5. Pile it high. Spoon the smashed butter beans generously over the toast and crumble over the feta.

  6. Finish with a flourish. Scatter over the remaining parsley, drizzle with olive oil and add a pinch of chilli flakes if you fancy a little heat.

Herby tip: Flat leaf parsley is so much more than a garnish! Its fresh, peppery flavour is brilliant with lemon, so don't be shy about adding an extra handful.