Butter Beans and Pesto on Sourdough Toast
Ingredients
- Butter beans
- Baby plum tomatoes
- Courgette
- Lemon zest and juice
- Garlic
- Plant-based Greek cheese
- Fresh basil leaves
- Pesto
- Extra virgin olive oil
- Sourdough bread
Preparation
Toast the sourdough bread until golden brown.
Heat extra virgin olive oil in a pan over medium heat.
Add butter beans and pan fry until lightly browned.
Incorporate baby plum tomatoes, courgette, and garlic, cooking until softened.
Stir in lemon zest, lemon juice, pesto, and plant-based Greek cheese until well combined.
Add fresh basil leaves and heat through.
Serve the mixture on top of the toasted sourdough bread.
Notes
This is a simple, throw-together meal that can be prepared casually.
