Lobio Toast with Whipped Feta and Pomegranate

Method

1. Crumble the feta into a small food processor with the yogurt and blend until smooth and fluffy. Without a processor, mash it as finely as you can with a fork and mix.

   Add in this stepFeta 80 gGreek yogurt 40 g

2. Toast the walnuts in a dry pan on medium-low heat for 3 min, tossing, until fragrant, then chop roughly.

   Add in this stepWalnuts 20 g

   medium-low heat

3. In the same pan (18 cm), heat half the olive oil on medium heat and fry the thinly sliced garlic, coriander and pepper flakes for 30 seconds until fragrant. Add the rinsed beans, water and salt and cook for 5 min, roughly smashing them with a fork; leave some whole for texture. Turn off the heat and stir in the vinegar.

   Add in this stepExtra virgin olive oil 1 tbspGarlic cloves 1Ground coriander ½ tspRed pepper flakes ¼ tspCanned red kidney beans (drained) 160 gWater 40 mlSalt 1 pinchRed wine vinegar 1 tsp

   medium heat

4. Brush both sides of the bread with the remaining olive oil and toast in a griddle or frying pan heated on medium-high heat until golden and crisp on both sides. Toast in 1 batch(es); it takes about 3 min in total.

   Add in this stepThick slices of country bread or sourdough 2Extra virgin olive oil 1 tbsp

   medium-high heat

5. Spread the toast generously with whipped feta and spoon over the warm beans. Scatter with the walnuts, drizzle with pomegranate molasses, then finish with pomegranate seeds and coriander leaves. Serve straight away.

   Add in this stepPomegranate molasses 2 tspPomegranate seeds 20 gFresh coriander (cilantro) 6 g