Perfect for any day time snack or lunch!
Ingredients:
For the topping:
¼ cup fresh oregano leaves, finely chopped
¼ cup fresh parsley, finely chopped
1 garlic clove, crushed or finely grated
½ tsp fennel seeds
1 tsp capers, finely chopped
1 tbsp lemon zest
2 tbsp lemon juice
2 tbsp extra virgin olive oil
¼ tsp salt
Freshly ground black pepper, to taste
1 zucchini
1 can of cannellini beans, drained
For the toast:
1 large sweet potato
Instructions:
For the topping:
Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. Stir the cannellini beans through the dressing. Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir to make sure it is all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.
For the toast:
Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking. Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you're happy with. Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.
