Baked feta & bean salad
- Total time
- 20 min
- servings
- 4 servings
- Dish type
- Main dish
Prep
10 min
Cook
10 min
Total time
20 min
Ingredients
Ingredients
- 250 g block vegetarian feta drained
- 1 c. à soupe extra virgin olive oil
- 1 c. à soupe honey
- 1 c. à café fennel seeds
- 0,5 -1 tsp chilli flakes (depending on your preference for heat)
- small handful of mint leaves picked and finely chopped
- 200 g asparagus cut into small pieces or peeled into ribbons
- 1 green pepper cut into 1cm cubes
- 1 kg leftover summery beans, drained (see recipe above)
- 80 g salad leaves
- toasted ciabatta to serve (optional)
- 1 -2 tbsp apple cider vinegar
- 3 c. à soupe leftover herby green aïoli (see recipe above)
- 1 c. à soupe 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.
Nutrition
- calories
- 541 calories
- fatContent
- 28 grams fat
- fiberContent
- 14 grams fiber
- sugarContent
- 10 grams sugar
- sodiumContent
- 2.84 milligram of sodium
- proteinContent
- 28 grams protein
- carbohydrateContent
- 37 grams carbohydrates
- saturatedFatContent
- 11 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!