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Vegetarian
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Greek White Beans with Coriander + Lemon-baked Feta
"This is the kind of dish I like to make when I’m tired and I want something that’s easy to prepare and which has the super power to instantly take me to my happy place – basically a two up two down shack with a summer kitchen anywhere along the coast of the Mediterranean. This version of Greek beans is much simpler than my traditional recipe for Greek gigantes beans with tomatoes, nettles and herbs. Served with my oven-baked feta and a bowl of warm artisan bread, this is a dish that you can have on the table within 30 minutes. That’s my kind of fast food." Kiki
Ingredients
1 tbsp olive oil
1 red onion, finely chopped
2 x 400g tins of cherry tomatoes, in tomato juice
1tsp dried dill
1tsp dried oregano
2 garlic cloves, finely sliced
1 jar of Queen Butter Beans, drained
For the Baked Feta1 x 200g block of greek feta cheese, halved
1 tbsp olive oil
1 tsp coriander seeds, roughly crushed
1 lemon, juice + zest
To serveLemon wedges
Flatbreads
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Directions
Heat up a large frying pan over a medium and add the olive oil. When the oil has come up to temperature, add the chopped onion. Turn down the heat and cook for roughly 10 minutes until softened. Add the garlic + stir fry for a couple of minutes. Add the tomatoes and up to one can of water. Allow the lot to simmer for 10 minutes.
Add the beans, juice of half a lemon and the dried herbs to the tomato mixture +and simmer for a further 10-12 minutes minutes. Season to taste.
Meanwhile, place the feta onto an oven-proof dish. Drizzle it with olive oil and scatter the crushed coriander seeds and half the lemon zest over the top. Place in the oven and let it bake until the edges turn golden (around 15-20 minutes).
Remove the feta from the oven. Add the beans to a serving dish and top both dishes with chopped dill and a squeeze of lemon juice.
Serve with flatbreads
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