Warm Bean and Feta Salad on Toasted Bread

Warm Bean and Feta Salad on Toasted Bread

Welcome to a delightful journey of flavors with this quick and healthy Warm Bean and Feta Salad on Toasted Bread. Perfect for lunch or a light dinner, this dish combines the creamy texture of beans and the tanginess of feta, all elegantly perched on a slice of crispy golden toast.

Ingredients

🥖 4 slices of whole-grain bread
🫘 1 can (400g) of mixed beans, drained and rinsed
🧅 1 small red onion, finely chopped
🫛 1 cup cooked chickpeas
🥔 2 medium potatoes, boiled and diced
🧄 2 cloves of garlic, minced
🧀 100g feta cheese, crumbled
🌿 1/4 cup fresh herbs (parsley or cilantro), chopped
🍋 Juice of 1 lemon
🫒 2 tablespoons olive oil
🧂 Salt and pepper to taste
🌶️ 1/2 teaspoon red chili flakes
🥚 2 large eggs, poached
🧈 1 tablespoon butter

Instructions

1- Prep the Ingredients:

• Chop the red onion and potatoes, mince the garlic, and crumble the feta cheese.

2- Toast the Bread:

• Preheat a skillet over medium heat and add butter. Once melted, add bread slices and toast until golden brown on both sides. Remove and set aside.

3- Prepare the Salad:

• In the same skillet, heat olive oil over medium heat.
• Add red onion and garlic, sauté until they are soft and fragrant.
• Add the mixed beans and chickpeas, and cook for 3-4 minutes.
• Stir in boiled potatoes and cook until everything is warmed through.
• Add lemon juice, chili flakes, salt, and pepper. Toss well to combine.
• Turn off the heat and mix in the crumbled feta and chopped fresh herbs.

4- Poach the Eggs:

• Bring a small pot of water to a gentle simmer.
• Add a splash of vinegar and create a gentle whirlpool.
• Crack the eggs into the water and poach for 3-4 minutes, until the whites are firm but yolks are runny.
• Remove using a slotted spoon and let drain on a kitchen towel.

5- Assemble the Dish:

• Place the toasted bread on serving plates.
• Top with generous portions of the bean salad mixture.
• Finish each toast with a poached egg on top.
• Garnish with additional herbs or a sprinkle of chili flakes if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Equipment: Skillet, Pot for poaching, Slotted Spoon
Calories per Serving: Approximately 350 kcal
Nutritional Info per Serving: Protein - 18g, Fats - 14g, Carbohydrates - 45g

Cooking Tips

• Ensure your poaching water is at a gentle simmer, not a rapid boil, for best results.
• Adjust seasoning according to your taste preferences, especially when incorporating feta, which adds saltiness on its own.

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Warm Bean and Feta Salad on Toasted Bread