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Bean & feta spread with Greek salad salsa & oatcakes

Ingredients

  1. Step 1 400g can butter beans , drained
  2. Step 2 1 lemon , ½ juiced, ½ cut into 4 wedges
  3. Step 3 2 tbsp ricotta or bio yogurt
  4. Step 4 85g feta , crumbled
  5. Step 5 1 garlic clove
  6. Step 6 12 oatcakes
  7. Step 7 4 tomatoes , chopped
  8. Step 8 1 medium cucumber , finely diced
  9. Step 9 1 small red onion , finely chopped
  10. Step 10 12 pitted Kalamata olives , chopped
  11. Step 11 a few chopped mint leaves (optional)
Bean & feta spread with Greek salad salsa & oatcakes
Calories: 382 Carbohydrate: 41 g Protein: 14 g Fat: 16 g
Cook time: minutes Prep time: 10 minutes Total time: 10 minutes Servings: 4

TAGS

Lunch Snack 3 of 5-a-day Butterbean Fetum Healthy Lunch Oatcake salsa Snack

Directions

  1. 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.
  2. 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.