Spicy beans and spinach on toast

1 tbsp olive oil 1 clove of garlic, sliced 2 tbsp tomato puree ½ tsp paprika 1 tsp red wine vinegar ½ 400g can of cannellini beans, drained and rinsed

50g fresh spinach, or 50g frozen spinach, defrosted

10g feta cheese 1 slice of wholegrain seeded bread, toasted Heat the olive oil in a small saucepan and cook the garlic for 1 minute.

Add the tomato puree and paprika and cook for 2 minutes. Next add the vinegar, cannellini beans and 100ml of water and cook for 15 minutes until the sauce has thickened and reduced. Add the spinach, cook for a few minutes, then season and serve on the toast with the feta crumbled over.