Chipotle gazpacho
Liven up your lunch with this easy, no-cook chipotle gazpacho soup. It's not only delicious but healthy too, delivering three of your 5-a-day and packed with vitamin C
Smashed cannellini bean tartine
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 400g can cannellini beansdrained and rinsed
- 2 tbsp rapeseed oil
- 1 large lemonzested and juiced
- 1 small garlic clovefinely grated
- 1 small red chillideseeded and finely chopped
- 1⁄2 small bunch parsleyfinely chopped
- 8 cherry tomatoeshalved
- 2 slices sourdough
- 15g fetacrumbled
- 50g rocket
Nutrition: Per serving
- kcal360
- fat15g
- saturates2g
- carbs34g
- sugars4g
- fibre12g
- protein16g
- salt0.7g
Method
step 1
Put the beans, 1 tbsp of the oil, the lemon zest and juice and the garlic in a food processor and blitz to create a chunky texture. Transfer to a bowl and stir through the chilli, parsley and cherry tomatoes.
step 2
Lightly toast the bread and pile on the cannellini bean smash, scatter over the feta and drizzle with the remaining oil. Serve with the rocket on the side.
