INGREDIENTS

• 1 tin Butter beans
• 1 punnet Cherry tomatoes
• 1 Red onion
• 1 sachet Green pesto
• 1 sachet Sun dried
• 1 sachettomato paste
• 4 cloves Garlic
• 1 pack Ciabatta rolls (gluten)
• 1 bunch Kale
• 1 Lemon
• Handful Basil
• Olive oil
• Salt & pepper

HOW TO MAKE IT

1. Pre-heat the oven to 220 degrees / 200 fan / gas mark 7. Drain and rinse the butter beans and place onto an oven tray. Peel and chop the red onion into wedges and add to the tray, along with the cherry tomatoes (whole). Drizzle with olive oil and season with salt and pepper. Roast in a preheated oven for 15-17 minutes until cooked through.
2. Meanwhile, in a small bowl mix together the sundried tomato paste and 2 (4) cloves of garlic, peeled and crushed. Season with salt and pepper, and a drizzle of olive oil. Mix well before pouring over the roasting veg. Slice the ciabatta rolls in half and place onto an oven tray. In a small bowl, mix together 2 (4) cloves of garlic, peeled and crushed, and a drizzle of olive oil. Mix well then spread evenly onto the rolls. Place them into the oven for the final 5 minutes to warm through.
3. Remove the thick stalks from the kale and roughly chop the leftover leaves. Add to the oven tray with a drizzle of olive oil and a pinch of salt and pepper for the final 3-4 minutes to turn crispy.
4. Once the veg is cooked, remove from the oven. Finish with dollops of the green pesto, a good squeeze of lemon juice and freshly torn basil leaves. Serve alongside the garlicky ciabatta rolls.