Smashed Porotos Granados Toast

Method

1. Heat the oven to 200 °C (oven). Cut the squash into 1.5 cm cubes, toss with some of the olive oil, the smoked paprika and half the salt, spread in one layer on a lined tray and roast for 22 min, until a fork slides in easily and the edges are golden.

   Add in this stepButternut squash or kabocha 160 gExtra virgin olive oil ¾ tbspSmoked paprika ½ tspSalt ¼ tsp

   oven

2. Heat a 24 cm frying pan over high heat with no oil, add the corn and cook for 5 min, stirring as little as possible, until patches turn charred. Pat frozen corn very dry first or it will steam and spit instead of charring.

   Add in this stepCorn kernels (fresh or frozen, patted dry) 100 g

   high heat

3. Put the beans and roasted squash in a bowl with the lemon juice, some olive oil, the rest of the salt and pepper and smash roughly with a fork. Leave some chunks for texture.

   Add in this stepCooked cranberry or cannellini beans (drained if canned) 200 gLemon ½Extra virgin olive oil ½ tbspSalt ¼ tspBlack pepper to taste

4. Finely chop the basil and stir it into some of the remaining olive oil to make a bright green basil oil.

   Add in this stepFresh basil leaves 10Extra virgin olive oil ¾ tbsp

5. Brush the bread with the last of the olive oil and toast it in a griddle or frying pan over medium-high heat in 1 batch(es), 2 min per side, until golden and crisp. While it's hot, rub the surface with a cut garlic clove.

   Add in this stepSourdough or country bread slices (1.5 cm thick) 4Garlic cloves 1Extra virgin olive oil ½ tbsp

   medium-high heat

6. Spread the bean smash thickly over the toast, pile on the charred corn, crumble over the feta and drizzle with the basil oil. Serve straight away.

   Add in this stepFeta 40 g