A bowl of salsa with oatcakes

Bean & feta spread with Greek salad salsa & oatcakes

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(4 ratings)

Prep: 10 mins 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!

Nutrition and extra info

  • Healthy
  • Vegetarian


  • kcal382
  • fat16g
  • saturates6g
  • carbs41g
  • sugars8g
  • fibre10g
  • protein14g
  • salt1.7g
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  • 400g can butter beans, drained
  • 1 lemon, ½ juiced, ½ cut into 4 wedges



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

  • 85g feta, crumbled



    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



    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)


  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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8th Jun, 2017
The spread is absolutely superb for so little effort.
3rd Jun, 2017
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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