Name: Baked feta & bean salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250g block vegetarian feta drained; 1 tbsp extra virgin olive oil; 1 tbsp honey; 1 tsp fennel seeds; ½-1 tsp chilli flakes (depending on your preference for heat); small handful of mint leaves picked and finely chopped; 200g asparagus cut into small pieces or peeled into ribbons; 1 green pepper cut into 1cm cubes; 1kg leftover summery beans, drained (see recipe above); 80g salad leaves; toasted ciabatta to serve (optional); 1-2 tbsp apple cider vinegar; 3 tbsp leftover herby green aïoli (see recipe above); 1 tbsp wholegrain mustard

Baked feta & bean salad

Use leftovers from our summer bean stew as the base to make this salad, tossed with asparagus and green pepper. It's topped with honey-baked feta

20 min total 10 min prep 10 min cook 4 541 cal

Instructions

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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.