Tuscan White Bean and Spinach Traybake with Crispy Capers
Ingredients
- 2 tinned cannellini beans
- 100 g baby spinach
- 300 g cherry tomatoes
- 4 garlic cloves
- 3 tbsp capers
- 4 tbsp olive oil
- 0.5 tsp dried chilli flakes
- 1 lemon
Nutrition (per serving)
- Calories
- 279 kcal
- Protein
- 10.5 g
- Carbohydrate
- 21.3 g
- of which sugars
- 3.4 g
- Fat
- 14.5 g
- of which saturates
- 2.1 g
- Fibre
- 9.6 g
- Salt
- 1.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (fan 180°C). Drain the cannellini beans and place in a roasting dish with the cherry tomatoes and sliced garlic.
- 2
Pat the capers dry and scatter over the dish. Drizzle everything generously with olive oil, add the chilli flakes and season well.
- 3
Roast for 25 minutes until the tomatoes have burst and the capers are crispy.
- 4
Remove from the oven and stir through the baby spinach, allowing the residual heat to wilt it. Squeeze over the lemon juice.
- 5
Serve with crusty sourdough or warm flatbreads.
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