- 400g can butter beans, drained
- 1 lemon, ½ juiced, ½ cut into 4 wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp ricotta or bio yogurt
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 85g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 garlic clove
- 12 oatcakes
For the salsa
Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.
Salsa tipThis makes a substantial amount of salsa so you will probably end up with more than you can pile on your oatcakes. Enjoy the rest on its own.
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