Bean and Feta Spread with Greek Salad Salsa and Oatcakes

4.40 (12)
⏱ 10 mins 🍽 Serves 4 🌶 mexican ✅ Easy 🏷 Snack

This vibrant vegetarian lunch combines a creamy, blended spread of butter beans, feta, ricotta and garlic with a fresh, chopped salsa of tomatoes, cucumber, red onion and olives. The components are prepared separately and served with crisp oatcakes for a satisfying meal that is packed with flavour and nutrients. It's an ideal quick and healthy option.

Bean and Feta Spread with Greek Salad Salsa and Oatcakes

Ingredients

  • 400g can butter beans drained
  • 1 lemon 1/2 juiced, 1/2 cut into 4 wedges
  • 2 tbsp ricotta or bio yogurt
  • 85g feta crumbled
  • 1 garlic clove
  • 12 oatcakes
  • 4 tomatoes chopped
  • 1 medium cucumber finely diced
  • 1 small red onion finely chopped
  • 12 pitted Kalamata olives chopped
  • a few chopped mint leaves (optional)

Method

  1. Place the drained butter beans, lemon juice, ricotta, 50g of the feta and the garlic clove into a bowl. Use a hand blender or food processor to blend these into a smooth paste. Mix through the rest of the feta, then spoon this spread into four small containers.
  2. For the salsa, combine the chopped tomatoes, diced cucumber, chopped red onion and chopped Kalamata olives in a bowl, adding the mint if you like. Divide this mixture between four more pots and place a lemon wedge on top of each. These pots can be stored, covered and chilled, for two-three days. To serve, spread the bean mixture onto the oatcakes, squeeze the lemon wedges over the salsa and top the oatcakes generously.

Nutrition (per serving)

Calories382 kcal
Fat16 g
Saturates6 g
Carbs41 g
Sugars8 g
Fibre10 g
Protein14 g
Sodium680 mg
Salt1 g

Recipe details

Skill levelEasy
CategorySnack
Cuisinemexican
DietHealthy, Vegetarian