A simple tin of cannellini beans is packed full of nutrients. Along with protein and fibre they are rich in copper and provide folate, potassium, magnesium, zinc and calcium.
400g tin cannellini beans, drained and rinsed
200g feta cheese
1 tbsp lemon juice
1 clove garlic, crushed
3 tbsp finely chopped dill, mint or chives (or 1 tbsp of each)
Freshly ground black pepper
Tip the beans into a food processor and add the feta, lemon juice and garlic, and whizz until smooth. Stir through the chopped herbs and season with pepper. Chill in the fridge for up to 2days.