Tuck into a nutrient-packed vegetarian lunch featuring a delicious bean and feta spread and a salsa that makes up three of your five-a-day. Pile those oatcakes high!
Ingredients
- 400g can butter beans, drained
- 1 lemon, ½ juiced, ½ cut into 4 wedges
- 2 tbsp ricotta or bio yogurt
- 85g feta, crumbled
- 1 garlic clove
- 12 oatcakes
For the salsa
- 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
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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.
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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.