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Baked feta & bean salad

Baked feta & bean salad served on a sharing plate

Baked feta & bean salad

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

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

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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

Gluten-free

High-fibre

Vegetarian

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Alternatives

Complete the dish

Try this baked feta & bean salad, then try baked feta with sesame & honey, crispy grilled feta with saucy butter beans, Greek feta traybake and feta & peach couscous. Next, discover more feta recipes.

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal541
fat28g
saturates11g
carbs37g
sugars10g
fibre14g

high
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.

Recipe from Good Food magazine, June 2025

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