Name: Baked Feta & Bean Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: 250 g block vegetarian feta, drained; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; 1 teaspoon fennel seeds; ½–1 teaspoon chilli flakes; Small handful fresh mint, finely chopped; 200 g asparagus, cut or peeled; 1 green pepper, cut into 1 cm cubes; 200 g cooked beans (summery beans or any type); 80 g salad leaves; Toasted ciabatta, to serve (optional); 1–2 tablespoons apple cider vinegar; 3 tablespoons herby green aioli (or yogurt-based dressing); 1 tablespoon wholegrain mustard

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Short description

This baked feta and bean salad is a vibrant and hearty dish featuring charred, honey-glazed feta, fresh vegetables, and a zesty herby dressing. Perfect as a light main or a side dish, it’s fresh, flavorful, and easy to prepare.

Why You’ll Love This Recipe

Combines creamy, tangy baked feta with crisp, fresh vegetables.
A protein-rich salad thanks to beans and cheese.
The honey, fennel, and chili flakes add a sweet-spicy kick.
Great for summer meals, barbecues, or a light lunch.
Pairs beautifully with crusty bread or toasted ciabatta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250 g block vegetarian feta, drained
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon fennel seeds
½–1 teaspoon chilli flakes (depending on heat preference)
Small handful fresh mint, leaves picked and finely chopped
200 g asparagus, cut into small pieces or peeled into ribbons
1 green pepper, cut into 1 cm cubes
200 g leftover summery beans, drained (or any cooked beans of choice)
80 g salad leaves
Toasted ciabatta, to serve (optional)
1–2 tablespoons apple cider vinegar
3 tablespoons leftover herby green aïoli (or substitute with regular aioli or yogurt-based dressing)
1 tablespoon wholegrain mustard

Directions

Heat the grill to high. Place the feta block in a baking dish, drizzle with olive oil and honey, then sprinkle with fennel seeds and chilli flakes.
Grill for 7–10 minutes, until the cheese is bubbling and charred around the edges. Remove and set aside to cool slightly.
In a large bowl, toss together the mint, asparagus, green pepper, beans, and salad leaves.
Prepare the dressing: whisk together apple cider vinegar, herby aioli, and mustard. Add a splash of water if needed for a drizzling consistency. Season to taste.
Pour the dressing over the salad mixture and toss to combine.
Break the baked feta into chunks and scatter over the salad, drizzling any juices from the baking dish on top.
Serve with toasted ciabatta, if desired.

Servings and timing

Serves 4.
Preparation time: 15 minutes.
Cooking time: 10 minutes.
Total time: 25 minutes.

Variations

Swap asparagus for courgette ribbons or tenderstem broccoli.
Use chickpeas or butter beans if summery beans aren’t available.
Add roasted cherry tomatoes for extra sweetness.
Replace honey with maple syrup for a vegan option (using vegan feta).
Garnish with toasted nuts or seeds for added crunch.

Storage/Reheating

This salad is best eaten fresh.
If storing, keep the salad and dressing separate in airtight containers in the refrigerator for up to 2 days. Add baked feta just before serving.
Not suitable for freezing.

FAQs

1. Can I use regular feta instead of vegetarian feta?

Yes, both work well depending on your dietary preference.

2. Can I make this salad vegan?

Yes, use vegan feta and replace honey with maple syrup or agave nectar.

3. Do I need to peel the asparagus into ribbons?

No, you can simply chop it into bite-sized pieces if preferred.

4. What kind of beans work best?

Summery beans, butter beans, cannellini, or chickpeas all make great choices.

5. Can I prepare the feta in advance?

Yes, bake the feta and store it in the fridge, then warm slightly before adding to the salad.

6. How spicy is this dish?

The heat depends on the amount of chilli flakes—start with ½ teaspoon and adjust to taste.

7. Can I substitute the aioli in the dressing?

Yes, you can use Greek yoghurt, sour cream, or even mayonnaise as a base.

8. What other herbs can I use instead of mint?

Basil, parsley, or dill also pair nicely with feta.

9. Can I serve this salad warm?

Yes, it’s delicious warm with freshly baked feta added right from the oven.

10. What can I pair this salad with?

It’s perfect as a main with ciabatta or as a side dish to grilled meats, fish, or roasted vegetables.

Conclusion

Baked feta and bean salad is a fresh, wholesome dish that combines charred, honeyed feta with crunchy vegetables, hearty beans, and a tangy herby dressing. Quick to prepare and full of flavor, it’s a versatile salad that works beautifully for light meals, picnics, or summer gatherings.

Maggie

Baked Feta & Bean Salad