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Ingredients

  • 400g can butter beans, drained
  • 1 lemon, ½ juiced, ½ cut into 4 wedges
  • 2 tbsp ricotta or bio yogurt
  • 85g feta, crumbled
  • 1 garlic clove
  • 12 oatcakes

For the salsa

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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