One-Pan Baked Feta with Tomatoes and Butter Beans

Name: One-Pan Baked Feta with Tomatoes and Butter Beans
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 200 g feta; 400 g butter beans, drained; 400 g cherry tomatoes halved or quartered; 3 tbsp extra-virgin olive oil; 3 clove garlic cloves; 2 tsp dried oregano; 2 tsp paprika; 1 lemon zested and 1/2 juiced; 1 pinch pinch of chilli flakes; 1 serving toasted sourdough to serve

A vibrant and effortless Mediterranean-inspired traybake featuring creamy feta, juicy roasted tomatoes, and hearty butter beans. This simple one-pan meal is perfect for a quick weeknight dinner or a light lunch served with crusty sourdough.

Servings2 Portions

Prep Time5 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

feta
200 g
butter beans, drained
400 g
cherry tomatoes halved or quartered
400 g
extra-virgin olive oil
3 tbsp
garlic cloves
3 clove
dried oregano
2 tsp
paprika
2 tsp
lemon zested and 1/2 juiced
1
pinch of chilli flakes
1 pinch
toasted sourdough to serve
1 serving

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Place the halved cherry tomatoes and drained butter beans into a large baking dish.

Scatter the dried oregano, paprika, and crushed garlic over the tomatoes and beans. Drizzle with 2 tablespoons of the olive oil, season with salt and pepper, and toss everything together until well coated.

Clear a space in the center of the dish and nestle the block of feta inside. Top the feta with a pinch of chilli flakes, the lemon zest, and the remaining tablespoon of olive oil. Squeeze the lemon juice over the surrounding beans and tomatoes.

Bake for 25–30 minutes until the tomatoes have burst and the feta is soft and slightly golden. Serve immediately with toasted sourdough for scooping.

Chef's Tips

For extra depth of flavor, use smoked paprika instead of regular paprika. If you want more greens, toss in a handful of fresh baby spinach during the last 5 minutes of baking until just wilted.