Baked Feta Bean Salad with Asparagus

Name: Baked Feta Bean Salad with Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 250 g vegetarian feta; 1000 g mixed beans, drained; 200 g asparagus; 1 green pepper; 80 g salad leaves; 1 small handful mint leaves; 1 tbsp extra-virgin olive oil; 1 tbsp honey; 1 tsp fennel seeds; 1/2-1 tsp chilli flakes; 1-2 tbsp apple cider vinegar; 3 tbsp green aioli; 1 tbsp wholegrain mustard; toasted ciabatta

This baked feta bean salad is fresh, hearty, and full of bold Mediterranean-style flavor. Creamy roasted feta, tender beans, crisp asparagus, and a tangy mustard-aioi dressing come together in a quick meal that works for lunch, dinner, or easy entertaining.

Servings4 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

vegetarian feta
250 g
mixed beans, drained
1000 g
asparagus
200 g
green pepper
1
salad leaves
80 g
mint leaves
1 small handful
extra-virgin olive oil
1 tbsp
honey
1 tbsp
fennel seeds
1 tsp
chilli flakes
0.5 tsp
apple cider vinegar
1 tbsp
green aioli
3 tbsp
wholegrain mustard
1 tbsp
toasted ciabatta

Step-by-Step Instructions

Preheat the grill to high. Place the feta block in a small baking dish, then drizzle with the olive oil and honey. Sprinkle over the fennel seeds and chilli flakes. Grill for 7-10 minutes, until the feta is hot, bubbling, and lightly charred around the edges. Set aside for a few minutes to cool slightly.

While the feta cooks, place the mint, asparagus, green pepper, drained beans, and salad leaves in a large bowl. In a small bowl, whisk together the apple cider vinegar, green aioli, and wholegrain mustard. Season to taste and loosen with a small splash of water if the dressing seems too thick.

Pour the dressing over the salad and toss until everything is lightly coated. Break the warm baked feta into large pieces over the top, then spoon over any juices left in the baking dish. Serve right away, with toasted ciabatta on the side if desired.

Chef's Tips

If you do not have green aioli, use regular aioli or mayonnaise with a little extra chopped herbs. Shaved raw asparagus works best for a crisp salad, while blanched asparagus gives a softer texture. Leftovers can be refrigerated in an airtight container for up to 1 day, though the leaves are best when freshly dressed.