Cooking Instructions
1.
Preheat the oven to 180°C/160°C fan/gas mark 4. Arrange the
tomatoes (200 g)
on a baking tray, drizzle with olive oil, season with salt and pepper and bake for 15-20 minutes, until soft and squishy.
2.
Meanwhile, heat a splash of oil in a frying pan over a medium heat and add the chopped
garlic (3 cloves)
. Cook for a minute or so, until it just starts to brown, before adding the
chilli paste (5 g)
(add more if you like it spicy) and cooking for another minute.
3.
Add the
kidney beans (1 tin)
and their liquid. Season with salt and pepper, then turn the heat down to a simmer. Cook for 10-15 minutes, until thickened.
4.
Slice the
avocado (1)
, grate over the zest and squeeze over most of the juice of the
lime (1)
, then scatter over the
chilli flakes (1 pinch)
. Toast the
Collection crafted sourdough bread (4 slices)
.
5.
To serve, drizzle the toast with a little olive oil and rub each piece with the remaining garlic clove. Pile on the beans, roasted tomatoes and avocado. Serve with an extra squeeze of lime and a spoonful of
chimichurri (2 tbsp)
.