Cashew nut and canellini bean tartine - The Jewish Chronicle

Ingredients

• Ingredients:
• 150g raw cashew nuts, covered in water and soaked for 8-24 hours
• 400g tin cannellini beans, drained and rinsed
• 2 tbsp rapeseed oil
• 1 large lemon, zest and juice
• 1 clove garlic, peeled and finely chopped
• 1 small chilli, deseeded and finely chopped
• 8 cherry tomatoes, halved
• 10g fresh parsley, finely chopped
• 1 loaf sour dough bread, cut into slices
• Garnish:
• 50g rocket leaves