Bean & feta spread with Greek salad salsa & oatcakes
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 400g can butter beansdrained
- 1 lemon½ juiced, ½ cut into 4 wedges
- 2 tbsp ricottaor bio yogurt
- 85g fetacrumbled
- 1 garlic clove
- 12 oatcakes
For the salsa
- 4 tomatoeschopped
- 1 medium cucumberfinely diced
- 1 small red onionfinely chopped
- 12 pitted Kalamata oliveschopped
- a few chopped mint leaves(optional)
Nutrition: per serving
- kcal382
- fat16g
- saturates6g
- carbs41g
- sugars8g
- fibre10g
- protein14g
- salt1.7g
Method
step 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.
step 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.
