Ingredients

400g can cannellini beans
drained and rinsed
2 tbsp rapeseed oil
1 large lemon
zested and juiced
1 small garlic clove
finely grated
1 small red chilli
deseeded and finely chopped
1⁄2 small bunch parsley
finely chopped
8 cherry tomatoes
halved
2 slices sourdough
15g feta
crumbled
50g rocket

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.