Whole wheat toast with rosemary cannellini, spinach and nutritional yeast

Ingredients

For 1 serving

• Whole wheat bread1
• Cooked cannellini beans150 g
• Spinach100 g
• Nutritional yeast8 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Rinse and drain the cannellini beans; peel and crush the garlic; wash the spinach.
2. Heat the oil in a frying pan over medium heat with the garlic and rosemary for 1 minute, until fragrant; add the beans, a splash of water and a pinch of salt and cook for 5 minutes, until hot and the liquid has reduced.
3. Mash half of them with a fork to make them creamy, remove the garlic and rosemary and transfer to a plate.
4. In the same pan, wilt the spinach for 1–2 minutes, until it collapses; season lightly with salt.
5. Meanwhile, toast the wholemeal bread for 2–3 minutes, until crisp; top it with the spinach and beans and finish with the nutritional yeast and a grind of black pepper.