Smashed Cannellini Bean & Artichoke Toast

This is an elevated version of beans on toast. Cannellini beans mashed with artichoke hearts, lemon, and olive oil, piled onto sourdough. It's creamy, bright, and takes about five minutes. It feels like something from a Mediterranean café.

Ingredients (Serves 1):

• ½ x 400g tin of cannellini beans, rinsed and drained
• 2 artichoke hearts from a jar, drained and roughly chopped
• Juice of ½ lemon
• 1 tbsp olive oil, plus extra for drizzling
• Salt and pepper
• 1 thick slice of sourdough bread
• A handful of rocket to serve

Method:

1. In a bowl, mash the beans and artichoke hearts together with a fork until chunky.
2. Stir in the lemon juice, olive oil, salt, and pepper.
3. Toast the sourdough until golden and crisp.
4. Pile the bean mixture onto the toast. Top with rocket and a drizzle of olive oil.

Why it's gut-friendly: Cannellini beans are packed with soluble fibre. Artichokes are a prebiotic powerhouse, feeding good gut bacteria. Sourdough is fermented.