zoom Rocket and cannellini bruschetta

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    Rocket and cannellini bruschetta

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    Rocket and cannellini bruschetta

    Perfect for a light summer meal, you could also try using other canned beans or chickpeas for something different.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 5 minutes

    Serves: 2


    2 tbsp Waitrose 100% Spanish Extra Virgin Olive Oil, plus extra for drizzling
    1 clove garlic, finely sliced
    1 Waitrose Continental Salad Onion Bunch, sliced
    ¼ tsp dried chilli flakes
    400g can cannellini beans, drained and rinsed
    2 x 60g packs Waitrose Organic Wild Rocket, washed
    25g raisins
    1 tbsp sherry vinegar
    2 large slices sourdough bread


    1. Heat 1 tbsp of the oil in a frying pan and add the garlic, salad onions and chilli flakes. Cook over a high heat for 1–2 minutes until golden.
    2. Add the beans and heat through for 1–2 minutes. Add the rocket and cook for 30 seconds to 1 minute until just starting to wilt. Add the raisins, vinegar and some seasoning. Set aside.
    3. Toast the bread on a hot griddle pan or barbecue, then drizzle with the remaining oil. Top with the bean and rocket mixture and serve with extra olive oil to drizzle over, if you wish.

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