Avocado & Bean Toast with Balsamic Roasted Tomatoes

Serves: 2

Prep: 10 mins

Cook: 20 mins

Ingredients

4 slices of gluten-free bread

For the tomatoes:

4 tomatoes, halved

1 tbsp. olive oil

1 clove of garlic, sliced

1 tbsp. balsamic vinegar

salt & pepper

For the avocado:

14 oz. (400g) can cannellini beans, rinsed, drained

2 avocados, flesh chopped

3 tbsp. lemon juice

4 tbsp. fresh parsley, chopped

4 tbsp. fresh basil, chopped

1 garlic clove, chopped

salt & pepper

Nutrition Key

Kcal	Fats(g)	Carbs(g)	Protein(g)	Fiber(g)
351	21	37	8	12

*nutrition per serving

Directions

1. Preheat the oven to 430°F (220°C).

2. Place the tomatoes in a baking dish, cut side up and drizzle with the olive oil. Place slices of garlic into the tomatoes and drizzle with the balsamic vinegar. Season with salt and pepper.

3. Place the tomatoes into the oven and roast for 15-20 minutes, then remove from the oven and set aside to cool slightly.

4. In the meantime, place the cannellini beans, avocado, lemon juice, parsley, basil, and garlic into a food processor. Season with salt and pepper and blitz until smooth.

5. Toast the bread and assemble by dividing the avocado paste equally over the 4 slices of toast. Top each toast with roasted tomato and serve immediately.