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