White bean mash with wilted spinach, courgette and tomato

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

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Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

2 medium courgettezucchiniXszucchini, summer squashX, trimmed, cut into batons
1 large eggplantaubergineX, trimmed, diced into 2cm cubes
spray oil
250g punnet cherry tomatoes, halved
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 garlic clove, crushed
2 teaspoons finely chopped fresh sage leaves, plus extra 1 tablespoon, to garnish (optional)
2 x 400g cans cannellini beans
¼ cup reduced-salt vegetable stock
½ cup reduced-fat ricotta
150g baby spinach, wilted
4 slices wholegrain toast, to serve

Instructions

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1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put courgette and eggplant on prepared tray; spray with olive oil. Roast for 20 minutes, turning once. Add tomato to tray and drizzle vegetables with vinegar. Roast for 10 minutes, or until veges are golden and tender.

2 Meanwhile, heat olive oil in a large saucepan set over medium heat. Add garlic and sage to pan and cook, stirring, for 30 seconds. Add beans and vege stock; cook for 2-3 minutes, or until beans are heated through. Mash until almost smooth (keeping some texture), then stir ricotta through mash and remove from heat.

3 Put 1 slice toast on each serving plate; top with mash, roast veges and spinach. Serve immediately.

Nutrition Info (per serve)

Calories 350cal

Kilojoules 1470kJ

Protein 18g

Total fat 10g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 8g

Dietary fibre 14g

Sodium 770mg

Calcium 260mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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