Ingredients

• 1 tbsp olive oil
• 1 thick slice toasted ciabatta
• 75g/2¾oz tinned butterbeans
• drained
• 1 garlic clove
• ½ tsp cayenne pepper
• 50ml/2fl oz olive oil
• 1 lemon
• juice and zest
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 100g/3½oz walnuts
• shelled
• handful fresh mixed herbs
• chopped
• salt and freshly ground black pepper
• mint sprig
• to garnish

Directions

• Preheat the grill to medium.
• For the bruschetta
• sprinkle the oil over the ciabatta and place under the grill
• turning once
• until golden-brown on both sides.
• For the purée
• place all of the ingredients into a food processor and blend until smooth
• then season to taste with salt and freshly ground black pepper.
• For the salad
• heat the oil in a frying pan and warm the walnuts through. Transfer the walnuts to a bowl along with the chopped herbs
• mix well and season with salt and freshly ground black pepper.
• To serve
• spread the purée over the bruschetta
• sprinkle over the herb salad and garnish with the mint.