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Bean & feta spread with Greek salad salsa & oatcakes New-recipe-icon

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!

  • Prep: 10 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 382
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 8
  • Protein 14
  • Fat 16
  • Fibre 10
  • Salt 1.7

Nutrition per serving

  • Calories 382
  • Carbohydrates 41
  • Saturated Fat 6
  • Sugar 8
  • Protein 14
  • Fat 16
  • Fibre 10
  • Salt 1.7

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)

Tip

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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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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