Feta and white bean summer salad
This feta and white bean summer salad is a quick recipe packed with seasonal flavours, fresh vegetables, and creamy baked feta. A light yet comforting dish perfect for warm days.
Equipment
- Serving Platter
Ingredients
- 250 g block feta cheese 250 g, drained
- 200 g asparagus 200 g, chopped or peeled
- 1 green pepper chopped into small pieces
- 1 large can cannellini beans 400 g, drained and rinsed
- 1 tbsp olive oil
- 1 large bag green salad leaves
- 1 tsp fennel seeds
- 0.5 tsp chili flakes
- Fresh parsley for garnish
For the dressing:
- 2 tbsp sherry vinegar
- 1 tbsp wholegrain mustard
- 2-3 tbsp olive oil
Instructions
- Preheat the broiler on high heat
- Place the feta cheese in a small baking dish. Drizzle with olive oil then sprinkle with the fennel seeds and chili flakes.
- Grill for 5-7 minutes until bubbling and slightly charred. Remove and allow to cool for a few minutes.
- In a large bowl toss together the salad leaves, beans, asparagus and pepper.
- Mix together the olive oil, sherry vinegar and mustard adding a little water if required.
- Drizzle over the salad and toss to coat.
- Lay the salad on a large platter then break the feta cheese into pieces and scatter across the top.
- Garnish with parsley and serve with toasted ciabatta or warm cornbread.
