Denise says:

  • Whether you fancy this for lunch, brunch or snack time, this “open sandwich” is incredibly tasty and filling.
  • You could use the versatile mixture inside a jacket potato, spread onto cooked fish or chicken, or simply enjoy with a chunky piece of bread as suggested here.
  • Preparation Time: 10 minutes plus soaking of cashews (up to 24 hours)
  • Cooking Time: No cooking!
  • Serves: 6-8 people

Ingredients:

  • 150g raw cashew nuts – covered in water and soaked for 8-24 hours
  • 400g tin cannellini beans – drained and rinsed
  • 2 tablespoons rapeseed oil
  • 1 large lemon – zest and juice
  • 1 clove garlic – peeled and finely chopped
  • 1 small chilli – deseeded and finely chopped
  • 8 cherry tomatoes – halved
  • 10g fresh parsley – finely chopped
  • 1 loaf sour dough bread – cut into slices
  • Garnish: 50g rocket leaves

Method

  1. Soak the cashew nuts for 8-24 hours.
  2. Drain the soaked cashew nuts.
  3. Place the cashew nuts, beans, 1 tablespoon rapeseed oil, lemon zest and juice and garlic into the food processor and blitz together to create a chunky texture.
  4. Transfer to a bowl and stir through the chilli, parsley and tomatoes.
  5. Lightly toast the bread and pile on the cannellini mixture. Scatter over the remaining oil.
  6. Serve with rocket on the side.
Tagged in: Buffet, Cannellini beans, Cashew Nuts, chilli, Garlic, lemon, Lunch, Picnic, sour dough bread, Vegan