Open this recipe in the RecipeMuse app Open
Baked feta & bean salad
Baked feta & bean salad
10 min4 servings

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

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
Instructions
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.