Smashed bean, kale and tomato toast

Name: Smashed bean, kale and tomato toast
Prep time: 15 min
Total time: 15 min
Ingredients: flaked sea salt and freshly ground black pepper; flaked sea salt and freshly ground black pepper; 10 halves of cherry tomatoes, semi-dried tomatoes or sun-dried tomatoes; 1 tbsp pumpkin seeds, lightly toasted; 10 halves of cherry tomatoes, semi-dried tomatoes or sun-dried tomatoes; 10 halves of cherry tomatoes, semi-dried tomatoes or sun-dried tomatoes; 2 or 4 slices (depending on size) ciabatta, bloomer or sourdough bread; 2 or 4 slices (depending on size) ciabatta, bloomer or sourdough bread; 2 handfuls kale leaves; 2 or 4 slices (depending on size) ciabatta, bloomer or sourdough bread; 1 small clove garlic, peeled and crushed; 3 tbsp extra virgin olive oil; juice of ½ lemon; 400 g/14 oz tin white beans, such as butter, cannellini or haricot, drained; 400 g/14 oz tin white beans, such as butter, cannellini or haricot, drained; ½ tsp paprika; 400 g/14 oz tin white beans, such as butter, cannellini or haricot, drained; 400 g/14 oz tin white beans, such as butter, cannellini or haricot, drained

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

I mainly work from home and try to make my lunch as varied and interesting as possible. I’ll often challenge myself to see what combinations I can come up with out of items in the fridge or cupboard, to top crusty bread. I don’t always write them down, but when I made this twist on beans on toast, I loved it so much I thought it would be a shame not to share it.

Ingredients

Lunch
Vegan

Ingredients

Method