Smashed Herby Beans & Artichoke Sandwich

To being with, make your pesto. Using a pestle and mortar, bash the herbs, garlic, 25ml olive oil and ¼ tsp salt until combined. Add half of the pine nuts and bash again until just broken down but still chunky. You can also use a small food processor, just take care to pulse and not overblend into a puree. You want to keep lots of texture here. Otherwise you can also chop the herbs and nuts.

Drain and rinse the beans and add them to a large bowl. Add the pesto and nutritional yeast to the beans and mash with a fork, leaving some beans whole for a chunky mash.

If the artichoke hearts are very big, chop them into bite-sized pieces. Add the artichokes and the remaining pine nuts to beans and mix well. Add the juice of 1 lime, taste and see if you would like it tangier, I added the juice of two limes. The lime juice also helps to keep it fresh.

Taste and season well with salt and pepper. You might like to add some of the artichoke oil to the mix to make it more creamy.

To build your sandwich, spread the bean mix over the bottom generously, then add plenty of rocket on top. Season the rocket with a little salt and pepper and a quick drizzle of olive oil. Spread some vegan mayo, if using, over the top slice and close the sandwich.

This mix will keep well in the fridge for up to 3-4 days.