This recipe is packed with protein from the butter beans and feta, fibre from the spinach and butter beans, and vitamins from the passata and lemon. It’s a balanced meal that can contribute to a healthy diet.
Ingredients:
- 500ml passata
- 2 x 400g cans of butter beans, drained and rinsed
- 2 cloves of garlic, crushed
- 1 teaspoon dried oregano, plus a pinch
- 200g spinach
- 2 roasted red peppers, sliced
- 1⁄2 lemon, zested and juiced
- 100g block of feta, cut into chunks
- 1⁄2 tsp olive oil
- 4 small pitas
Method of preparation:
Preheat the barbecue to medium heat.
In a large frying pan, heat the olive oil over a medium heat. Add the crushed garlic and sauté until fragrant.
Add the passata, butter beans and dried oregano to the pan. Stir well and simmer for about 10 minutes.
Add the spinach and roasted red peppers to the frying pan. Stir until the spinach is wilted.
Add the lemon zest and juice to the pan and stir well.
Place the chunks of feta on a baking tray and grill until crisp and golden brown.
Heat the pittas in the oven or in a dry frying pan.
Serve the butter beans with the grilled feta on top and the warm pittas on the side.
