10-minute tuna & bean salad
A colourful and tasty super-healthy salad
Marinated feta & broad bean crush flatbreads
Serves 4
Easy
Prep:
No cook
Marinate feta to make the most of it if you’re not using up the whole block. This lasts for a week in the fridge and the flavour keeps improving. Serve with flatbreads
Skip to ingredients
- 400g frozen broad beans
- handful of mintleaves picked
- 3 tbsp plain yogurt(any kind)
- 1 lemon½ juiced, ½ cut into wedges, to serve
- 4 flatbreads(toasted, if you like)
- 4 tbsp crispy onionsor toasted mixed seeds
For the marinated feta
- 200g block fetadrained
- ½ lemonzest pared
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- ½ tsp chilli flakes
- 4 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal614
- fat30g
- saturates11g
- carbs52g
- sugars7g
- fibre15g
- protein27g
- salt1.88g
Method
step 1
Cut the feta into cubes. Tip into a container or small bowl, add the remaining ingredients and leave to marinate. Will keep for a week in the fridge submerged in oil.
step 2
Tip the beans into a heatproof bowl, boil the kettle, then pour some boiling water over the beans. Leave for 3 mins until softened, then drain well. Tip into a food processor with the mint, yogurt and lemon juice. Season and pulse briefly to make a chunky paste.
step 3
Divide the broad bean crush between the flatbreads and smooth over. Top with the feta and a drizzle of the marinade. Top with the crispy onions or toasted seeds. Serve with the lemon wedges for squeezing over.
