Heat the olive oil in a frying pan, add the onion and thyme and cook until the onion is soft but not brown. Add the remaining ingredients except the bread and warm through, stirring to
combine. Season with black pepper to taste.
Preheat the grill. Toast the bread, then share the mixture equally between the slices. Pop under a hot grill until the mixture bubbles. Serve hot.
442 kcals, 23g fat , 5g sat urat ed fat , 29g carbohydrat e, 0.73g sodium
Healthy Eating for Diabetes by Antony Worrall Thompson with Azmina Govindji BSC RD, published by Kyle Books, priced £14.99. Photography by Steve Lee.