Butter Bean Smash with Jammy Tomatoes & Feta

• 480gdrained butter beans (about 2 × 400g tins), rinsed
• 60mlolive oil
• 2garlic cloves, grated
• 1lemon, zested and juiced
• 400gcherry tomatoes
• 1red onion, finely sliced
• 1 tbspred wine vinegar
• 120gfeta, broken into irregular pieces
• 15gflat-leaf parsley, roughly chopped
• ½ tspchilli flakes
• fine salt, to taste
• black pepper, to taste
• 200grocket
• 2 tbsptoasted mixed seeds

Method

1. 1Heat 15ml of the olive oil in a large frying pan over a medium heat. Add the red onion with a pinch of salt and cook for 5 minutes until softened and catching lightly at the edges.
2. 2Add the cherry tomatoes and cook for 10 minutes until collapsed, glossy and releasing their juices. Press a few against the pan with a wooden spoon, then add the red wine vinegar and cook for 1 minute until the juices look syrupy rather than watery.
3. 3While the tomatoes cook, put the butter beans in a saucepan with 30ml olive oil and 2 tbsp water. Warm over a low heat for 4 minutes until hot throughout, then stir in the garlic and cook for 30 seconds until fragrant.
4. 4Roughly crush the beans with a potato masher or fork, leaving plenty of beans whole for texture. Stir through the lemon zest, half the lemon juice, salt and black pepper; loosen with 1 tbsp water if the smash is too stiff to spoon.
5. 5Put the rocket in a large bowl and toss with the remaining 15ml olive oil and the remaining lemon juice. Season lightly, then toss through the toasted mixed seeds.
6. 6Spoon the butter bean smash into shallow bowls and pile the jammy tomatoes and their juices over the top. Scatter with the feta, parsley and chilli flakes, then finish each bowl with a light handful of the dressed rocket and seeds.

Per serving

kcal

394

protein

18.1g

fibre

10.3g

carbs

28.2g

fat

24.6g