Warm Bean Salad with Roasted Feta
Lately, I’ve been craving beans more than usual. At the same time, the herbs in the garden have finally grown large enough to harvest, which almost inevitably leads to experimenting in the kitchen with whatever happens to be on hand.
This time, white and black beans were joined by sweet peppers, tomatoes, plenty of fresh parsley, and a generous amount of feta cheese. I didn’t really have a plan when I started.
I rarely do.
The result was a warm bean salad that’s just as good served with a crusty loaf of bread as it is alongside grilled meat, chicken, fish, or pan-fried halloumi.
My family’s verdict, however, was immediate:
“Write that one down before you forget how you made it.”
They know me well. When I start experimenting in the kitchen, there’s a good chance I’ll never make exactly the same dish twice. This time, I managed to write the recipe down before it disappeared from memory.
Warm Bean Salad with Roasted Feta
Equipment
- Frying pan
- Mixing bowl
- Baking dish
- Whisk
- Knife
- Chopping board
Ingredients
- 1 can white beans drained
- 1 can black beans drained
- 1 red onion
- 2-3 cloves garlic minced
- 1 sweet pepper diced
- 250 g cherry tomatoes sliced
- 1 handful parsley chopped
- 1 dl basil chopped
- 150 g feta ,crumbled into large pieces
- fresh thyme
- olive oil for frying
For the Dressing
- 120 ml olive oil
- 3 tbsp red wine vinegar
- 1 lime the juice
- 1 tbsp honey
- 1 tsp salt or to taste
Instructions
- Preheat the oven to 225°C (435°F).
- Whisk together the olive oil, red wine vinegar, lime juice, honey and salt to make the dressing.
- Toss the drained beans with the dressing and let them marinate while you prepare the remaining ingredients.
- Heat a little olive oil in a frying pan. Cook the red onion until softened, then add the garlic and diced pepper. Continue cooking until the pepper is tender.
- Stir the onion and pepper mixture into the beans.
- Fold in the cherry tomatoes, jalapeño, parsley and basil.
- Transfer everything to an ovenproof baking dish.
- Scatter the feta cheese over the top, drizzle with a little extra honey and finish with fresh thyme.
- Bake for about 15 minutes, or until the feta begins to colour and the tomatoes have softened.
- Serve warm with crusty bread, or alongside grilled meat, chicken, fish or pan-fried halloumi.
