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
- 50g rocket leaves
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