INGREADIENT

• 600 g cannellini beans soaked
• 9 tomatoes quartered
• 1 bunch sage roughly picked
• 1 bunch oregano roughly picked
• 6 garlic cloves thinly sliced
• 1 L water
• 300 ml olive oil
• 1 pinch salt and pepper *to taste
• 300 g sourdough bread roughly torn
• 100 ml olive oil
• 100 g pumpkin seeds
• 20 g garlic finely sliced
• 5 sprigs thyme
• 1 olive oil
• 100 g blanched spring beans
• 350 g braised beans
• 25 g sourdough dried breadcrumbs
• 1/4 lemon
• 1 pinch salt *to serve

Direction

1. Braised beans: Wash the soaked beans and place all the ingredients in a pan and gently simmer until the beans are tender. Remove from the heat and season well. Cool and store and in an airtight container in the fridge.
2. Sourdough crumb: Rip the bread into small pieces and place in a pan with the oil. Heat until it starts to turn golden brown, then add the pumpkin seeds until it is all crispy. Add the garlic and remove from the heat, letting the residual heat crisp the garlic. Leave to cool and then add the picked thyme. Store in an airtight container.
3. To serve: Oil and season the blanched spring greens and char on the griddle. Finish with salt and a little lemon juice. Put the portion of beans onto a plate, and place the spring greens on top, as per the photograph. Garnish with the sourdough crumb and lemon zest.