Tuscan White Bean and Spinach Traybake with Crispy Capers

Ingredients

• 2 tinned cannellini beans
• 100 g baby spinach
• 300 g cherry tomatoes
• 4 clove garlic cloves
• 3 tbsp capers
• 4 tbsp olive oil
• 0.5 tsp dried chilli flakes
• 1 lemon

Method

1. 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. 2

   Pat the capers dry and scatter over the dish. Drizzle everything generously with olive oil, add the chilli flakes and season well.

3. 3

   Roast for 25 minutes until the tomatoes have burst and the capers are crispy.

4. 4

   Remove from the oven and stir through the baby spinach, allowing the residual heat to wilt it. Squeeze over the lemon juice.

5. 5

   Serve with crusty sourdough or warm flatbreads.