1. Heat a little olive oil in a pan and add the crushed garlic, cook gently to release the flavour, then add the beans, lemon zest and juice, moisten with a little of the liquid from the can of beans, cook until the beans are warmed, season and then mash with a fork
2. Loosen the beans with a little olive oil, add the capers and Pesto. Check the seasoning
3. Spread the Cannellini bean paste on the flatbreads and lay the sardines on top, serve with some crunchy salad leaves