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For the salsa

Nutrition: per serving

  • kcal382
  • fat16g
  • saturates6g
  • carbs41g
  • sugars8g
  • fibre10g
  • protein14g
  • salt1.7g

Method

  • step 1

    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.

  • step 2

    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.

RECIPE TIPS
SALSA TIP

This 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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Recipe from Good Food magazine, June 2017

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A star rating of 4.4 out of 5.12 ratings
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