Photo by Livilla Latini on Pexels
Baked feta & bean salad
Grilled feta baked with olive oil, honey, fennel seeds and chilli, served with minted asparagus beans salad leaves.
- 250 g Vegetarian feta
- 1 tbsp Extra virgin olive oil
- 1 tbsp Honey
- 1 tsp Fennel seeds
- ¾ tsp Chilli flakes
- 1 small handful Mint
- 200 g Asparagus
- 1 whole Green pepper
- 1 leftover Summery beans, drained
- 80 g Salad leaves
- 1 optional Ciabatta
- 1½ tbsp Apple cider vinegar
- 3 tbsp Herby green aïoli
- 1 tbsp Wholegrain mustard
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat the grill to high
- Step 2
Put the feta in a baking dish and drizzle over the oil and honey
- Step 3
Scatter over the fennel seeds and chilli flakes
- Step 4
Place under the grill for 7-10 minutes until bubbling and charred at the edges
- Step 5
Remove and leave to cool slightly
- Step 6
Toss the mint, asparagus, pepper, drained beans and salad leaves together
- Step 7
Mix the vinegar, aïoli and mustard together for the dressing, and season to taste
- Step 8
Add a splash of water if needed to make it a drizzling consistency
- Step 9
Pour the dressing over the salad leaves and toss together
- Step 10
Break the feta into chunks over the salad and drizzle over any juices from the baking dish
- Step 11
Serve with toasted ciabatta if desired
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