Baked feta & bean salad
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Baked feta & bean saladNew Recipes

Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It’s topped with honey-baked feta

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 541
  • fat 28g
  • saturates 11g
  • carbs 37g
  • sugars 0g
  • fibre 14g
  • protein 28g
  • salt 2.84g

Ingredients

  • 250g block vegetarian feta , drained
  • 1 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp fennel seeds
  • ½-1 tsp chilli flakes (depending on your preference for heat)
  • small handful of mint , leaves picked and finely chopped
  • 200g asparagus , cut into small pieces or peeled into ribbons
  • 1 green pepper , cut into 1cm cubes
  • leftover summery beans, drained (see recipe above)
  • 80g salad leaves
  • toasted ciabatta , to serve (optional)
  • 1-2 tbsp apple cider vinegar
  • 3 tbsp leftover herby green aïoli (see recipe above)
  • 1 tbsp wholegrain mustard

Method

  1. Heat the grill to high. Put the feta in a baking dish and drizzle over the oil and honey, then scatter over the fennel seeds and chilli flakes. Pop under the grill for 7-10 mins until bubbling and charred at the edges. Remove and leave to cool slightly.

  2. Meanwhile, toss the mint, asparagus, pepper, drained beans and salad leaves together. For the dressing, mix the vinegar, aïoli and mustard together, and season to taste, adding a splash of water if needed to make it a drizzling consistency. Pour this over the salad leaves and toss together.

  3. Break the feta into chunks over the salad and drizzle over any juices from the baking dish. Serve with toasted ciabatta, if you like.

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