Bean Spread with Feta and Greek Salsa on Oatcakes

• canned butter beans↗400 g

  drained

• lemon↗1

  ½ juiced, ½ sliced into 4 wedges

• ricotta↗2 tbsp

  or bio‑yogurt

• feta↗85 g

  crumbles

• garlic clove↗1
• oatcakes12
• tomatoes↗4

  chopped

• medium cucumber↗1

  finely diced

• small red onion↗1

  finely chopped

• pitted Kalamata olives↗12

  sliced

• a few chopped mint leaves

  (optional)

Step-by-step instructions

1. 1

   Drain the beans, add lemon juice, ricotta (or bio‑yogurt), 50 g feta crumbs and the garlic clove. Blend with a hand blender or food processor until smooth.

2. 2

   Add the remaining feta, stir and spread the resulting paste into four small jars.

3. 3

   For the salsa, combine the chopped tomatoes, cucumber, red onion, Kalamata olives and, if desired, mint leaves. Add the lemon piece, mix and divide the mixture into another four jars.

4. 4

   Store the salsa in an airtight container in the refrigerator for 2–3 days.

5. 5

   Before serving, spread the oatcakes with the bean paste, squeeze the remaining lemon over the salsa and generously place it on the oatcakes.