For the topping:
  • 1/4cup fresh oregano leaves finely chopped
  • 1/4cup fresh parsley finely chopped
  • 1clove garlic crushed or finely grated
  • 1/2tsp fennel seeds
  • 1tsp capers finely chopped
  • 1tbsp lemon zest
  • 1tbsp maple syrup (or sweetener of your choiceoptional)
  • 2tbsp lemon juice
  • 2tbsp extra-virgin olive oil
  • 1/4tsp salt
  • Freshly ground black pepper to taste
  • 1 zucchinicourgette
  • 1 can of cannellini beans drained
For the toast:
  • 1 large sweet potatoorange kumara
For the topping:
  1. Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. The sweetener is optional – taste your dressing and see if it needs it. My lemons were new season, only just ripe and very tart, so some sweetener was essential to balance out the flavours.
  2. Stir the cannellini beans through the dressing.
  3. Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir, ensuring the ribbons separate from each other and are all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.
For the toast:
  1. Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking.
  2. Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you’re happy with. Mine took four goes.
  3. Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.