By Lee-Anne Navin
Pan-cooked feta with beetroot salsa & bean mash
3 steps
Prep:10minCook:7min
Updated at: Thu, 17 Aug 2023 13:59:48 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories332.8 kcal (17%)
Total Fat5.6 g (8%)
Carbs51.8 g (20%)
Sugars13.2 g (15%)
Protein23.9 g (48%)
Sodium1757.4 mg (88%)
Fiber16.3 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
100glight feta
vegetarian, thickly sliced
flour
little, for dusting
65grocket
pack, or baby spinach
250gbeetroot
cooked, diced
0.5red onion
finely chopped
0.5lime
grated zest and juice
2 Tbspdill
chopped, plus extra for sprinkling
1 tspolive oil
plus a little extra for cooking
1garlic clove
finely chopped
400gcan cannellini beans
Instructions
Step 1
Mix the beetroot and the onion in a bowl with the lime zest, a good squeeze of juice, seasoning and dill.
Step 2
Heat the tsp oil in a non-stick pan and gently cook the garlic until softened then tip in the beans, and some of the juice from the can with seasoning. Mash the beans, keeping them quite chunky, then keep warm.
Step 3
Toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little oil then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. Spoon the bean mash onto plates, top with the feta and half the salsa then scatter with extra dill. Serve with the rocket or baby spinach on the side and the rest of the salsa in a bowl.
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