Baked Feta with Beans: Mediterranean Salad

• vegetarian feta↗250 г блок g

  drained

• extra virgin olive oil↗1 ст. л. tbsp
• honey↗1 ст. л. tbsp
• fennel seeds↗1 ч. л. tsp
• chili flakes↗½‑1 ч. л. tsp

  (depending on your heat tolerance)

• mint↗жменя handful

  leaves gathered and finely chopped

• asparagus↗200 г g

  cut into small pieces or stripped into ribbons

• green pepper1 шт. pc

  diced 1 cm cubes

• leftover summer beans, drained1 кг kg

  (see recipe above)

• salad leaves↗80 г g
• toasted ciabatta

  for serving (optional)

• apple cider vinegar↗1‑2 ст. л. tbsp
• leftover herb green aioli3 ст. л. tbsp

  (see recipe above)

• wholegrain mustard↗1 ст. л. tbsp

Step-by-step instructions

1. 1

   Preheat the grill to high heat. Place the block of feta in a baking dish, drizzle with olive oil and honey, sprinkle with fennel seeds and chili flakes. Grill for 7–10 minutes until foam appears and the edges brown. Remove and let cool slightly.

2. 2

   Meanwhile, in a large bowl combine mint leaves, asparagus, green pepper, the drained beans and salad leaves. Prepare the dressing: whisk together apple cider vinegar, herb green aioli and wholegrain mustard, season to taste, and if needed add a splash of water to achieve a pourable consistency. Drizzle the dressing over the greens and toss gently.

3. 3

   Break the feta into large pieces, scatter them over the salad and drizzle with any remaining juice from the baking dish. Serve with toasted ciabatta if desired.