Baked feta bean salad
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
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