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Crispy Grilled Feta with Saucy Butter Beans |
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| Serves 4 |
Prep 2 mins |
Cooking 18 mins |
Easy |
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+ 30 mins to roast peppers |
My rating |
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Ingredients |
500ml passata
2x 400 cans butter beans, drained and rinsed
1tsp oregano + a pinch
200g spinach
2 roasted red peppers, sliced
1/2 lemon, zested and juiced
100g block of feta, cut into chunks
1/2 tsp olive oil
4 small pittas
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Easily halved!
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If you want to roast your own
peppers, heat the oven to 220C. Remove the seeds and stalk
and roast the peppers in the oven, turning once. Peel when
cool.
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Put a large ovenproof frying
pan over a medium-high heat, and tip in the passata,
butter beans, oregano, spinach and peppers. Stir together
and cook for 6 - 8 mins until the sauce is bubbling and
the spinach has wilted. Season, then add the lemon juice.
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Heat the grill to high.
Scatter the feta over the sauce, so it is still exposed,
drizzle with the olive oil and sprinkle over the lemon
zest + a pinch of oregano, then grinding over some black
pepper. Grill for 5 - 8 mins until the feta is golden and
crisp at the edges.
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Meanwhile, toast the pitta
under the grill or in the toaster, then serve with the
beans and the feta
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DAILY
DINNERS 
