This super speedy meal is perfect for a mid-week meal, with leftovers tasting even better!
Serves 3-4
Ingredients:
500ml passata
400g cans butter beans, drained and rinsed
400g can haricot beans, drained and rinsed
2 garlic cloves, crushed
1 tsp dried oregano
200g frozen spinach
2 roasted red peppers from a jar, sliced
1⁄2 lemon, zested and juiced
100g block of feta, cut into chunks
1⁄2 tsp extra virgin olive oil
3-4 slices sourdough, toasted
Optional extras:
Spoonful greek yogurt
Sliced avocado
Method:
Put a large ovenproof frying pan over a medium-high heat, cook the garlic in a little olive oil for 2-3 minutes
Tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 5 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice
Heat the grill to high. Scatter the feta over the sauce, so it’s still exposed. Grill for 5 mins until the feta is golden and crisp at the edges
Meanwhile, toast the sourdough under the grill or in the toaster. Once toasted, drizzle over some extra virgin olive oil
Serve with the beans and feta and enjoy!
(Optional extra) add a spoonful of yoghurt and a few slices of avocado
Comments