Ingredients:
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4 slices of toasted sourdough bread
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1 x 460g jar roasted red peppers (drained weight approx. 360g)
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1 x 400g tin butter beans (drained weight approx. 240g)
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1 x 375g pouch The Ferm’s Classic Cabbage Kimchi
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1 red onion
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150ml white wine vinegar
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2 tbsp pine nuts
Instruction:
1. At least 2 hours in advance: Slice your red onion and place it in a large jar. Fill half the jar with boiling water, then top it up with white wine vinegar. Give it a gentle stir and let it sit.
2. Place the butter beans, roasted red pepper, 2–3 tablespoons of the liquid from the roasted red peppers, and a pinch of salt in a high-speed blender. Blitz until completely smooth. Add more liquid from the roasted red peppers if needed to make it even creamier.
3. Toast the bread.
4. Toast the pine nuts in a dry pan over medium heat until golden.
5. To serve, spoon the roasted red pepper bean spread onto your toasted sourdough. Top with the kimchi, pickled red onions, and toasted pine nuts.
Tip: You can prepare the pickled onions and the spread in the morning—or even a few days in advance—to save time later!