Baked Feta with Tomatoes and Butter Beans
Makes 2 servings

INGREDIENTS
120 g Feta (One block, left whole.)
400 g Cherry tomatoes
Two tins, drained (480 g) Butter beans, tinned and drained (Drained weight.)
15 g Olive oil
3 cloves, about 9 g Garlic
100 g Spinach
1 tsp Dried oregano
A pinch Chilli flakes
Half a lemon Lemon zest

METHOD
1. Heat the oven to 200°C. Tip the tomatoes, beans, sliced garlic, oil, oregano and chilli flakes into a baking dish and sit the feta in the middle.
2. Bake for 30 minutes until the tomatoes have collapsed and the feta is soft and browned on top.
3. Stir the spinach through the hot dish until it wilts, break the feta up with a fork so it streaks the sauce, and finish with the zest.

Contains milk.

RECIPE NOTES
The beans absorb the tomato juice as they cook, so it works with no bread. A slice of sourdough each adds about 120 kcal.
Feta is salty enough that the dish needs no more until you taste it at the end.

Full recipe: https://www.getfuel8.com/recipes/baked-feta-tomatoes-butter-beans
