Heat oven to 180°C.

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

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.

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.

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.