Name: Pan-cooked feta with beetroot salsa & bean mash
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2
Cuisine: British
Ingredients: about 100g vegetarian, light feta thickly sliced; a little flour for dusting; 65g pack rocket; 250g cooked beetroot diced; ½ red onion finely chopped; grated zest and juice 0.5 lime; 2 tbsp chopped dill plus extra for sprinkling; 1 tsp olive oil plus a little extra for cooking; 1 garlic clove finely chopped; 400g can cannellini beans

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Pan-cooked feta with beetroot salsa & bean mash

Pan-cooked feta with beetroot salsa & bean mash

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 7 mins

A star rating of 4.3 out of 5.52 ratingsRate

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Whip up this budget vegetarian dinner in minutes - pile slices of light feta onto cannellini bean mash and top with tangy beetroot salsa

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

about 100g vegetarian, light feta

thickly sliced
a little flour

for dusting
65g pack rocket

For the salsa & beans

250g cooked beetroot

diced
½ red onion

finely chopped
grated zest and juice 0.5 lime
2 tbsp chopped dill

plus extra for sprinkling
1 tsp olive oil

plus a little extra for cooking
1 garlic clove

finely chopped
400g can cannellini beans

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Nutrition: per serving

kcal296

low
fat8g

low
saturates6g
carbs34g
sugars14g
fibre5g
protein19g
salt1.9g

Method

step 1

Mix the beetroot and the onion in a bowl with the lime zest, a good squeeze of juice, seasoning and dill.
step 2

Heat the tsp oil in a non-stick pan and gently cook the garlic until softened then tip in the beans, and some of the juice from the can with seasoning. Mash the beans, keeping them quite chunky, then keep warm.
step 3

Toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little oil then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. Spoon the bean mash onto plates, top with the feta and half the salsa then scatter with extra dill. Serve with the rocket on the side and the rest of the salsa in a bowl.

Recipe from Good Food magazine, February 2015

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A star rating of 4.3 out of 5.52 ratings

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