Cannellini, roasted cherry tomato and herb-roasted olive piadina

Instructions

1. Step 1

   Preheat the oven to 220°C/gas mark 7

2. Step 2

   Add the olives, cherry tomatoes, garlic cloves, a dash of olive oil, lemon slices and rosemary to a baking dish with some black pepper and toss to combine

3. Step 3

   Transfer to the oven and roast for 20 minutes, giving the dish a shake around halfway through

4. Step 4

   Mash the cannellini beans with a fork, then squeeze 2 garlic cloves from their skins and mash them into the beans. Add a squeeze of lemon juice, the chilli flakes, a dash of olive oil and some salt and pepper. Mix well

5. Step 5

   Heat a frying pan over a medium heat and add the piadina to the dry pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadinaLay the piadina flat on a plate and spread with some of the cannellini bean spread, then top with some cherry tomato and olives and a drizzle of the pan roasting juices

6. Step 6

   Lay the piadina flat on a plate and spread with some of the cannellini bean spread, then top with some cherry tomato and olives and a drizzle of the pan roasting juices