Bean & feta spread with Greek salad salsa & oatcakes
- Preparation and cooking time
- No cook
- 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!
For the salsa
- 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.
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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