Veggie bean bakes with salsa
These bean bakes are filling yet fresh, making the perfect vegetarian meal
Preserved lemon & tomato salad with feta
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 4 large fresh tomatoesdeseeded and cut into thick strips
- 1 large red onionthinly sliced
- 1 preserved lemonpulp removed and rind cut into thin strips (see tip)
- 200g pack feta cheese
- 2 tbsp olive oil
- juice ½ lemon
- small bunch each flat-leaf parsleyand mint, finely shredded
- crusty breadto serve
Nutrition: per serving
- kcal215
- fat16g
- saturates7g
- carbs9g
- sugars7g
- fibre2g
- protein10g
- salt1.49glow
Method
step 1
Put the tomatoes, onion and lemon in a shallow bowl or platter. Crumble the feta over, drizzle with oil and lemon juice, and scatter over the herbs.
step 2
Toss gently just before serving along with chunks of warm, crusty bread.
