Serves 2
20 min
Pan-Cooked Feta with Beetroot Salsa & Bean Mash
Recipe GLPR4e4f5123ae4884
A vibrant vegetarian main featuring golden pan-fried feta slices served atop a warm, chunky bean mash, alongside a fresh beetroot and onion salsa brightened with lime and dill. Rocket greens on the side complete this light, Mediterranean-inspired dish.
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Ingredients
100g vegetarian feta cheese, cut into thick slices
All-purpose flour, for dusting
1 teaspoon olive oil, divided
1 clove garlic, minced
1 can (about 400g) white beans, drained with liquid reserved
Salt and black pepper, to taste
200g beetroot, diced finely
1 small red onion, diced finely
Zest and juice of 1 lime
1 tablespoon fresh dill, chopped, plus extra for garnish
65g rocket (arugula)
Directions
In a small bowl, combine the diced beetroot, diced red onion, lime zest, a generous squeeze of lime juice, fresh dill, and a pinch of salt and pepper. Stir gently to combine and set the salsa aside.
Heat half the olive oil in a non-stick pan over medium heat. Add the minced garlic and cook gently for about 1 minute until softened and fragrant. Pour in the drained white beans along with a few tablespoons of the reserved bean liquid and a pinch of salt and pepper. Using the back of a spoon, gently mash the beans to create a chunky texture, leaving some whole beans for character. Warm through and transfer to a warm plate or cover to keep hot.
Lightly dust each feta slice on both sides with flour, tapping off any excess. Heat a non-stick frying pan over medium-high heat and wipe the surface lightly with the remaining olive oil. Carefully place the floured feta slices in the pan and cook for 2–3 minutes on the first side until golden and crispy. Flip gently and cook the second side for another 2–3 minutes until golden and warmed through.
Divide the warm bean mash between two serving plates. Top each portion with a golden feta slice, then spoon half of the beetroot salsa over the feta. Scatter fresh dill over the top, arrange a small handful of rocket greens to the side of each plate, and serve the remaining salsa in a small bowl on the side.
