Step 1

Heat oven to 180°C.

Step 2

Peel and finely slice shallots, then add into a small bowl with the juice of a lime and a pinch of salt.

Step 3

Place the cherry tomatoes into a baking dish with the sumac, 4 tbsp of olive oil and salt and pepper. Mix well and cook for 25 min until charred and blistered.

Step 4

Meanwhile, drain the butter beans and add to a blender with the yoghurt and grated garlic. Whizz until smooth then season with salt and pepper. If it's looking a bit stiff, add a little of the butter bean water.

Step 5

When ready to serve, halve and toast the sourdough before spreading with the butterbean purée. Top with the jammy tomatoes and shallots, then top with a grating of lime zest and some coriander.