A bowl of salsa with oatcakes

Bean & feta spread with Greek salad salsa & oatcakes

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(7 ratings)

Prep: 10 mins 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!

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition:

  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp ricotta or bio yogurt
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 85g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 1 garlic clove
  • 12 oatcakes

For the salsa

  • 4 tomatoes, chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 medium cucumber, finely diced
  • 1 small red onion, finely chopped
  • 12 pitted Kalamata olives, chopped
  • a few chopped mint leaves (optional)

Method

  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.

  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.

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Comments, questions and tips

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Melanie Willoughy
21st Jul, 2017
2.55
Very bland so added 1tsp cumin powder & 2tbsp of tahini which helped a little. Will stick to using chickpeas.
am.stride
3rd Jul, 2017
5.05
Delicious
DaveCookinGoon
8th Jun, 2017
5.05
The spread is absolutely superb for so little effort.
yummymummy43
3rd Jun, 2017
5.05
I just made this for lunch and it's absolutely delicious. Really happy to have found this recipe and will make again.
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