- 400g tin of black beans
- 1 garlic clove
- 1 lime
- A handful of coriander
- 1 red onion
- 2 pattipan squash
- 1 avocado
- ½ x 200g feta
- 2 tbsp olive oil
- Sea salt
- Freshly cracked pepper
- 1.
Drain and rinse the black beans and tip into a large bowl. Peel and grate the garlic in, along with the lime zest. Squeeze in the juice.
- 2.
Finely chop the coriander stalks (save the leaves for later). Peel and finely chop the red onion. Slide both into the black beans and stir in 1 tbsp oil and a pinch of salt and pepper.
- 3.
Trim and slice the pattipans into 1cm slices. Bring a griddle or heavy frying pan to a high heat and pour in 1 tbsp oil. Add the pattipan slices and cook for 2 mins per side, till caramelised and lightly charred. Add to the beans.
- 4.
Peel and stone the avocado and roughly chop. Toss the avocado into the salad.
- 5.
Scoop the salad onto plates and crumble over half the pack of feta. Sprinkle over the remaining coriander leaves and serve.
- Tip
It can only get feta
Your leftover feta will keep wrapped in the fridge for a few days. Turn it into pasta salad by tossing with cooked pasta, sliced red onions, olives, chopped tomatoes and a gloss of olive oil. Sprinkle with a little leftover dried oregano to serve.
