Crushed white bean and dill smørrebrød with quick-pickled radish

A smørrebrød is a delicious open sandwich, with a topping served over nutty rye bread. This speedy version uses cannellini beans, vegan cream cheese and dill for a luxurious topping, while quick-pickled radishes bring some zing and a little heat. QUICK TIP The bean mix will last for up to 3 days in a sealed container in the fridge. It can also be used to load onto bagels and over baked potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1 Add the sliced radishes to a small bowl and pour over the cider vinegar.

Step 2

Allow to infuse while you prepare the rest of the sandwich.

Step 3

2 Add the cannellini beans to a bowl and use a fork to roughly break up the beans. Stir in the cream cheese, dill and a drizzle of extra virgin olive oil and mix to combine. Season to taste with salt and pepper.

Step 4

3 Lightly toast the rye bread, then spoon the bean mix over each slice. Top with the quick-pickled radishes, then serve while the toast is warm.