I’m pretty proud of this. Almost as proud of myself as I was when I worked out how to take nachos to work for lunch. It’s not really a recipe, and it’s hardly revolutionary, it’s really just a great combination of ingredients. It’s also not very photogenic, specially with my limited photography skills and unwillingness to let my food get cold for the sake of a photo.
Cannellini beans, tomato and fetta on toast
If I use a whole tin of beans, this usually makes enough for two massive servings for me. I am greedy, so it could probably go further. It doesn’t really matter how much of each ingredient you use.
tinned cannellini beans, drained
cherry tomatoes, halved
salt and pepper
Put beans, tomatoes and fetta in a microwavable bowl. Pour over some of the oil from the fetta. Microwave for a couple of minutes. Mash the mixture a bit, just to combine all the ingredients. You could probably mash it a bit more if you wanted to make it into a dip. Squeeze over lemon juice and mix in salt and pepper to taste. Serve on toast – I recommend rye bread, if that’s the kind of thing you’re into.