Rhitrition X IOWT Ultimate Tomato Toast

• 4 slices of sourdough bread
• Small handful of pumpkin seeds and pine nuts
• Small handful of sprouted greens (optional, to serve) 

Butter bean spread: 

• 350g good quality butter beans 
• 1 tbsp of tahini 
• ½ tbsp of olive oil 
• Pinch of salt 
• Juice of ½ lemon 

Marinated tomatoes: 

• 250g Isle of Wight Speciality Cherry Tomatoes, plus an additional small handful to blister and serve (other sizes of tomatoes can be used and chopped smaller as needed) 
• ½ tbsp of olive oil 
• ½ tsp of vinegar 

Pinch of salt 

Hot honey: 

• 2 tbsp of honey 
• Small pinch of chilli flakes 

Allergens: Gluten, Sesame, Sulphites (may be present in the red wine vinegar), Nuts (while not an official listed allergen, it may cause reactions in some people) 

-To make the butter bean spread, add the butter beans, tahini, olive oil, salt, and lemon juice to a food processor and blend until smooth. Set aside. 

- Cut the cherry tomatoes in quarters (except for a small handful, which will be blistered later. Mix the chopped tomatoes with the olive oil, vinegar, and a pinch of salt. Set aside to marinate. 

- In a dry pan over medium heat, toast the pumpkin seeds and pine nuts for a few minutes until golden. Remove from the pan and allow to cool. 

- In a small saucepan, gently heat the honey and chilli flakes until it starts to bubble. Remove from heat and set aside 

- Heat a little olive oil in a shallow pan. Add the sourdough slices along with the reserved whole cherry tomatoes. Toast the bread until golden and blister the tomatoes until they begin to soften and char slightly. 

- Remove when slices are toasted and tomatoes are blistered. 

- Spread the butter bean mixture over the toasted sourdough. Top with marinated tomatoes, blistered tomatoes, a drizzle of hot honey, the toasted seeds, and optional sprouted greens. 

 Nutritional Information (per serving): 

Fat: 21g Of which saturates: 3.3g 

Carbohydrates: 91g Of which sugars: 23g 

Fibre: 23g 

Protein: 22g 

Salt: 0.29g