A bowl of salsa with oatcakes

Bean & feta spread with Greek salad salsa & oatcakes

  • Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!

  • Healthy
  • Vegetarian
Nutrition:
NutrientUnit
kcal382
fat16g
saturates6g
carbs41g
sugars8g
fibre10g
protein14g
salt1.7g
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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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    Rating: 5 out of 5.10 ratings
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