Baked feta & bean salad

Ingredients

For 4 servings

• •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. 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. 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. 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.