Cannellini Beans & Courgettes on Toast

Cook the beans & courgettes

• Slice the onion.
• Heat the olive oil in a large frying pan (ideally at least 28cm) over a medium heat. Add the onion, season with salt and pepper and fry, stirring regularly, for about 10 minutes, until soft and golden.
• In the meantime, slice the courgettes into rounds about 5mm thick. Slice the garlic cloves and chop the capers. Juice and zest the lemon, keeping the juice aside to season the dish at the end.
• Add the courgettes to the pan and fry for 10–15 minutes, until they are softening and colouring in places, turning up the heat a little if you need to.
• Toss in the garlic, capers and lemon zest and cook, stirring now and then, for a minute or two.
• Add the cannellini beans with a couple of tablespoons of the liquid from their can/jar. Stir well, then put the lid on the pan and cook gently for a few minutes to heat the beans through. Taste to check the seasoning and add more salt and/or pepper if needed.

Finish the dish & Plate Up

• Meanwhile, toast the slices of bread.
• Chop the flat leaf parsley.
• Pile the bean and courgette mixture onto the hot toast. Spritz with a dash of lemon juice and scatter over the parsley.