1 slice semolina bread
60 g cooked red beans
20 g sliced CICIONI
¼ red onion
10 ml extra virgin olive oil
5 ml lemon juice
a few leaves watercress or rocket
1 pinch dried thyme or oregano
Toss the beans with the onion, half the oil, the salt, the thyme and half the lemon juice. Set aside for at least 10 minutes.
Mash the avocado with a fork and stir in a little salt, the remaining oil and the rest of the lemon juice.
Toast the bread and spread it with a layer of avocado. Top with the marinated beans, sliced CICIONI and a few greens.