Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 200g cherry tomatoes, halved
- 50g California walnuts, chopped
- 400g can cannellini beans, drained and rinsed
- 2 teaspoons balsamic vinegar
- ½ x 25g pack basil, shredded
- 4 slices seeded whole meal bread, toasted
Preparation:
- Heat the oil in a large frying pan and fry the onion for 4-5 minutes, add the tomatoes, walnuts and beans and cook for 2-3 minutes. Stir in the vinegar and most of the basil, season to taste.
- Spoon over the toast and scatter with the remaining basil and some chopped walnuts.
