Ingredients

200g block of PDO Greek feta

1 tsp coriander seeds, lightly crushed

1 lemon, zested

Extra-virgin olive oil

Aleppo pepper (or a pinch of chilli flakes)

1 red onion, peeled and finely chopped

2 garlic cloves, crushed

3 black garlic cloves, chopped

2 tsp dried oregano

400g polpa (or chopped tomatoes)

700g jar of Judion butter beans (giant beans)

1 lemon

1 tbsp chopped dill

1 tbsp chopped parsley

Method

1. Preheat oven to 200C.

2. Place the feta in a small baking dish. Sprinkle with the crushed coriander and the zest of ½ lemon. Drizzle with a couple of tbsp olive oil and add a pinch of Aleppo pepper. Bake for 20 mins until starting to colour.

3. Add a splash of olive oil to a saucepan and place on a medium heat. Add the chopped onion and a pinch of salt and cook gently for 10 minutes until the onions have softened.

4. Add the fresh and black garlic, 1 tsp oregano and ½ tsp of Aleppo pepper. Cook for 2 mins.

5. Pour in the polpa (or chopped tomatoes) and cook for 5 minutes. Add the butterbeans with any liquid from the jar (if using tinned butter beans discard the liquid and add ½ can of water to the saucepan) and simmer gently for 5 mins or until the sauce has thickened slightly. Taste and adjust the seasoning. When ready to serve, spoon the beans onto a serving dish and top with the baked feta. Sprinkle with the rest of the lemon zest and chopped dill and parsley.

Serves 4

Prep time: 10 mins

Total time: 35 mins