Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Estimated cost per serve is 5.42 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 180grams Greek-style feta
- 1tablespoons ground cumin
- 2teaspoons mixed dried herbs
- 1 red capsicum, thinly sliced
- 1 red onion, thinly sliced
- 420grams Macro no-added-salt cannellini beans, rinsed, drained
- 420grams Macro no-added-salt 4-bean mix, rinsed, drained
- 2 cloves garlic, crushed
- 1/4 cup continental flat-leaf parsley, leaves picked
- 4 slices sourdough, toasted
- 1 lemon, cut into wedges
- 2tablespoons extra virgin olive oil
Description
Mediterranean magic is but a forkful away as the salty kick of feta sets off this salad of beans, onion and capsicum.
Instruction tip
Cooking tip:Add leftover cumin mixture to breadcrumbs for a tasty coating or to curry pastes to pump up the flavour.
Method
Step 1 of 4
Pat feta dry with paper towel. Cut in half horizontally to make two squares. Cut each square in half to make four triangles.
Step 2 of 4
Combine cumin and dried herbs on a large flat plate. Press feta into spice mixture to lightly coat.
Step 3 of 4
Combine capsicum, onion, beans, garlic and 1 tbs oil in a large bowl. Season.
Step 4 of 4
Place remaining oil in a pan and heat. Add feta and cook for 30 seconds each side or until golden-brown. Spoon bean mixture onto a large serving platter. Top with parsley and feta. Serve with sourdough and lemon wedges.
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