smashed cannellini bean, cucumber + avocado open sandwich

Serves 1

Poppy cooks…

1. In a small mixing bowl add
   1/2 tin of cannellini beans, rinsed and drained,
   tablespoon olive oil,
   squeeze of lemon juice,
   pinch of celtic sea salt + crack black pepper and mash together with a fork.
   
   
2. Spread some
   nuttelex on
   2 slices of gluten-free toasted bread, and then cover with the smashed bean mixture.
   
   
3. Top with
   1/2 avocado, sliced or chopped and
   1/2 lebanese cucumber, sliced or chopped.