1. Peel and slice shallot. Combine in a bowl with 1 tsp dried Italian herbs, 3 tsp sugar, 2 tbsp vinegar, 2 tbsp olive oil and a pinch of salt. Set aside.

2. Use a fork or potato masher to lightly mash drained beans with cottage/ricotta cheese, lemon juice and 1/2-1 crushed garlic clove. Season to taste with salt and pepper.

3. Shave asparagus using a peeler. Chop tomatoes and capsicum, place in a large bowl.

4. Slice bread and rub both sides with olive oil. Toast on a griddle pan over medium-high heat for 1-2 minutes on each side, or until crunchy and golden. Cut 1 garlic clove in half, rub cut side over bread.

5. Add cabbage to chopped vegetables and toss with shallot vinaigrette.

6. Arrange bread slices on a plate with cheese spread. Top with chopped salad, scatter with sliced basil and season with cracked black pepper.

Notes:
For a smoother cheese spread blend using a stick mixer or small food processor

Gluten friendly option - bread is replaced with GF bread

shallot 1

white beans 400g
cottage / ricotta cheese 1/2 tub (125g)
lemon 1/2
garlic 2 cloves

asparagus 1 bunch
roma tomatoes 3
red capsicum 1

ciabatta loaf 1

shredded purple cabbage 1/2 bag (200g)
basil 1/2 packet

From your pantry:
olive oil, salt, pepper, brown sugar, red wine vinegar, dried Italian herbs