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Bean & feta spread with Greek salad salsa & oatcakes

A bowl of salsa with oatcakes

Bean & feta spread with Greek salad salsa & oatcakes

Name: Bean & feta spread with Greek salad salsa & oatcakes
Prep time: 10 min
Total time: 10 min
Yield: 4
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; 4 tomatoes chopped; 1 medium cucumber finely diced; 1 small red onion finely chopped; 12 pitted Kalamata olives chopped; a few chopped mint leaves (optional)

Good Food team

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Serves 4

Easy

Prep: 10 mins

No cook

A star rating of 4.4 out of 5.12 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

4 tomatoes

chopped
1 medium cucumber

finely diced
1 small red onion

finely chopped
12 pitted Kalamata olives

chopped
a few chopped mint leaves

(optional)

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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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