Name: Pan-cooked feta with beetroot salsa & bean mash
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 2
Cuisine: British
Ingredients: about 100g vegetarian, light feta thickly sliced; a little flour for dusting; 65g pack rocket; 250g cooked beetroot diced; ½ red onion finely chopped; grated zest and juice 0.5 lime; 2 tbsp chopped dill plus extra for sprinkling; 1 tsp olive oil plus a little extra for cooking; 1 garlic clove finely chopped; 400g can cannellini beans

Pan-cooked feta with beetroot salsa & bean mash

about 100g vegetarian, light feta
thickly sliced
a little flour
for dusting
65g pack rocket

For the salsa & beans

250g cooked beetroot
diced
½ red onion
finely chopped
grated zest and juice 0.5 lime
2 tbsp chopped dill
plus extra for sprinkling
1 tsp olive oil
plus a little extra for cooking
1 garlic clove
finely chopped
400g can cannellini beans

Method

step 1
Mix the beetroot and the onion in a bowl with the lime zest, a good squeeze of juice, seasoning and dill.
step 2
Heat the tsp oil in a non-stick pan and gently cook the garlic until softened then tip in the beans, and some of the juice from the can with seasoning. Mash the beans, keeping them quite chunky, then keep warm.
step 3
Toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little oil then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. Spoon the bean mash onto plates, top with the feta and half the salsa then scatter with extra dill. Serve with the rocket on the side and the rest of the salsa in a bowl.