- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 382
- Carbohydrate Content: 41g
- Fat Content: 16g
- Fiber Content: 10g
- Protein Content: 14g
- Saturated Fat Content: 6g
- Sodium Content: 1.7g
- Sugar Content: 8g
Bean & feta spread with Greek salad salsa & oatcakes Recipe
Healthy snack recipe for 4 people, takes only 20 mins; recipe has butter beans, lemon, ricotta, feta, garlic clove, oatcakes, tomato, cucumber, red onion, kalamata olives and mint leaves.
Ingredients
- Garlic Clove - 1 garlic clove
- Red Onion - 1 small red onion, finely chopped
- Tomato - 4 tomatoes, chopped
- Lemon - 1 lemon, 1/2 juiced, 1/2 cut into 4 wedges
- Cucumber - 1 medium cucumber, finely diced
- Feta - 85g feta, crumbled
- Ricotta - 2 tbsp ricotta or bio yogurt
- Oatcakes - 12 oatcakes
- Kalamata Olives - 12 pitted Kalamata olives, chopped
- Butter Beans - 400g can butter beans, drained
- Mint Leaves - a few chopped mint leaves (optional)
Instructions
- 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.
- 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.