White bean mash with wilted spinach, courgette and tomato

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

Photographer: Mark O'Meara

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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 350 cal

Kilojoules 1470 kJ

Protein 18 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 14 g

Sodium 770 mg

Calcium 260 mg

Iron 5 mg

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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