Butterbean purée bruschetta with herb and walnut salad
For the bruschetta
For the butterbean purée
- 75g/2¾oz tinned butterbeans, drained
- 1 garlic clove
- ½ tsp cayenne pepper
- 50ml/2fl oz olive oil
- 1 lemon, juice and zest
- salt and freshly ground black pepper
For the salad
Preheat the grill to medium.
For the bruschetta, sprinkle the oil over the ciabatta and place under the grill, turning once, until golden-brown on both sides.
For the purée, place all of the ingredients into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.
For the salad, heat the oil in a frying pan and warm the walnuts through. Transfer the walnuts to a bowl along with the chopped herbs, mix well and season with salt and freshly ground black pepper.
To serve, spread the purée over the bruschetta, sprinkle over the herb salad and garnish with the mint.