Cook: No cooking!

Serves: 6-8

This open sandwich is tasty, filling and perfect for brunch, lunch or supper. The cashew and canellini mixture would also make a great filling for a jacket potato, or to top cooked fish or chicken.

Method:

Soak the cashew nuts for 8-24 hours.
Drain the soaked cashew nuts.
Place the cashew nuts, beans, 1 tablespoon rapeseed oil, lemon zest and juice and garlic into the food processor and blitz together to create a chunky texture.
Transfer to a bowl and stir through the chilli, parsley and tomatoes.
Lightly toast the bread and pile on the cannellini mixture. Scatter over the remaining oil.
Serve with rocket on the side.

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Ingredients

Name: Cashew nut and canellini bean tartine
Prep time: 10 min
Yield: 6-8
Ingredients: Ingredients:; 150g raw cashew nuts, covered in water and soaked for 8-24 hours; 400g tin cannellini beans, drained and rinsed; 2 tbsp rapeseed oil; 1 large lemon, zest and juice; 1 clove garlic, peeled and finely chopped; 1 small chilli, deseeded and finely chopped; 8 cherry tomatoes, halved; 10g fresh parsley, finely chopped; 1 loaf sour dough bread, cut into slices; Garnish:; 50g rocket leaves

Ingredients:
150g raw cashew nuts, covered in water and soaked for 8-24 hours
400g tin cannellini beans, drained and rinsed
2 tbsp rapeseed oil
1 large lemon, zest and juice
1 clove garlic, peeled and finely chopped
1 small chilli, deseeded and finely chopped
8 cherry tomatoes, halved
10g fresh parsley, finely chopped
1 loaf sour dough bread, cut into slices
Garnish:
50g rocket leaves