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Baked feta & bean salad
Serves 4
Easy
Prep:
Cook:
Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It's topped with honey-baked feta
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- 250g block vegetarian fetadrained
- 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 mintleaves picked and finely chopped
- 200g asparaguscut into small pieces or peeled into ribbons
- 1 green peppercut into 1cm cubes
- 1kg leftover summery beans, drained(see recipe above)
- 80g salad leaves
- toasted ciabattato serve (optional)
For the dressing
- 1-2 tbsp apple cider vinegar
- 3 tbsp leftover herby green aïoli(see recipe above)
- 1 tbsp wholegrain mustard
Nutrition: Per serving
- kcal541
- fat28g
- saturates11g
- carbs37g
- sugars10g
- fibre14ghigh
- protein28g
- salt2.84g
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.
