INGREDIENTS
1 tbsp
oil
2 cloves
garlic, (minced)
400 g
tin cannellini beans, (drained (240g, or ~ 1 1/4 cups, when drained))
2 tbsp
St Helen’s Farm double goat’s cream
50 g
St Helen's Farm goat's cheese, (grated (~ 1/2 cup when grated))
50 g
(~ 1/4 cup) frozen peas
Salt
Black pepper
1 handful
fresh rocket ((arugula) - spinach would work well too)
5
cherry tomatoes, (halved)