In a large pan, heat the olive oil and fry the garlic, rosemary and chill flakes on low until fragrant. Add in the drained beans and cook for a further 3-4 minutes.
Place the sweet potatoes lengthways and cut off the outer edges, you want to get 2-3 thick slices from each large centre area. Place the slices on a plate and microwave for 1-2 minutes or until soft. Turn the grill to high or place in a toaster and toast until golden and slightly crisp.
Add a good glug of extra virgin olive oil to the beans and the seasoning. Stir in the lemon juice and then spoon over the top of the toasts. Place the peeled courgette in a bowl with the lemon zest and a drizzle of extra virgin olive oil, mix together and pile on top of the beans. Serve immediately.
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