Name: Baked feta & bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250g block vegetarian feta drained; 1 tbsp extra virgin olive oil; 1 tbsp honey; 1 tsp fennel seeds; ½-1 tsp chilli flakes (depending on your preference for heat); small handful of mint leaves picked and finely chopped; 200g asparagus cut into small pieces or peeled into ribbons; 1 green pepper cut into 1cm cubes; 1kg leftover summery beans, drained (see recipe above); 80g salad leaves; toasted ciabatta to serve (optional); 1-2 tbsp apple cider vinegar; 3 tbsp leftover herby green aïoli (see recipe above); 1 tbsp wholegrain mustard

Baked feta & bean salad served on a sharing plate

250g block vegetarian feta
drained
1 tbsp extra virgin olive oil
1 tbsp honey
1 tsp fennel seeds
½-1 tsp chilli flakes
(depending on your preference for heat)
small handful of mint
leaves picked and finely chopped
200g asparagus
cut into small pieces or peeled into ribbons
1 green pepper
cut into 1cm cubes
1kg leftover summery beans, drained
(see recipe above)
80g salad leaves
toasted ciabatta
to serve (optional)

For the dressing

1-2 tbsp apple cider vinegar
3 tbsp leftover herby green aïoli
(see recipe above)
1 tbsp wholegrain mustard

Method

step 1
Heat the grill to high. Put the feta in a baking dish and drizzle over the oil and honey, then scatter over the fennel seeds and chilli flakes. Pop under the grill for 7-10 mins until bubbling and charred at the edges. Remove and leave to cool slightly.
step 2
Meanwhile, toss the mint, asparagus, pepper, drained beans and salad leaves together. For the dressing, mix the vinegar, aïoli and mustard together, and season to taste, adding a splash of water if needed to make it a drizzling consistency. Pour this over the salad leaves and toss together.
step 3
Break the feta into chunks over the salad and drizzle over any juices from the baking dish. Serve with toasted ciabatta, if you like.