Crunchy salad topping

Name: Crunchy salad topping
Cook time: 28 min
Total time: 28 min
Yield: 6 to 8
Ingredients: 1 x 400g tin of cannellini beans; olive oil; 50g stale bread

Give stale bread a new lease of life!

Vegetarian Vegan Dairy-free

28 mins

Super easy

serves 6 to 8

About the recipe

Make summer salads far more exciting with this incredible budget-friendly topping, using leftover bread and store-cupboard cannellini beans (which are packed with protein and fibre!).

nutrition per serving

Calories

Fat

Saturates

Sugars

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Ingredients

1 x 400g tin of cannellini beans

olive oil

50g stale bread

Method

Preheat the oven to 200°C/400°F/gas 6.
Drain the beans and pat dry with a clean tea towel or piece of kitchen paper. Tip onto a baking tray, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
Bake for 15 minutes, then tear over the stale bread and bake for another 10 minutes, or until crisp and golden, stirring occasionally. Delicious served on top of your favourite green salad.

Tags

Beans Bread & doughs Salad Vegetarian Vegan Dairy-free Budget-friendly Store cupboard Love your leftovers

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