Open sandwiches with crushed beans and fried courgettes

serves 6

  • 1 can (400 g) butter beans, drained
  • 1 clove of garlic, finely chopped
  • 30 ml lemon juice
  • 30 ml olive oil
  • salt and freshly ground black pepper to taste
  • 6 courgettes, sliced lengthwise
  • 20 ml olive oil
  • 6 slices whole-wheat bread, toasted

Put beans, garlic, lemon juice and 30 ml olive oil in a food processor. Process to a smooth paste and season with salt and pepper. Smear the courgette slices with 20 ml olive oil.  Heat a griddle pan and fry courgette slices on both sides until slightly soft. Spread the bean paste onto the slices of toast. Put courgettes on top and season with salt and pepper. Sprinkle some more olive oil over.